Rabbit meat is not only tasty, but also healthy and low in fat. It is usually roasted, made into a stew or stewed in a guvec to keep the meat tender and juicy. Before cooking, let the cooled rabbit come to room temperature and keep in mind that it is a lean meat, that is, you have to be careful that it does not dry out.
Young rabbits are good for roasting, while older ones need slow cooking. If you have the chance, stock up on the rabbit's liver, heart and kidneys - these tasty offal are wonderful lightly fried and served as an appetizer or in a warm salad.
Slow cooking is ideal if the rabbit meat is tougher to make it juicy in taste. An option is to cook rabbit stew, guvec, ragout and terrines - you won't regret it. Even if it is not old, the lean meat of the rabbit can become tough, so for a better result, cook it on low heat for a long period of time and dip the rabbit in sauce.
It is recommended to let the rabbit cool in the stewing liquid. Rabbit can be cooked at a low temperature of around 150°C, immersed in oil or duck fat.
Cooking rabbit meat is similar in some ways to chicken. Fry it over moderate heat for about 20 minutes, until the internal temperature reaches 71°C. Ideally, you should only cook the lean, tender parts of the rabbit quickly, such as rabbit fillet - other cuts are better for roasting or stewing in a pot.
How long the rabbit is roasted depends on the joint, but because of the low fat content, the meat does not need long cooking. Many recipes call for a quick searing or pan frying before placing it in a heated oven to fully roast it.
Always let the meat rest well before serving it to retain as many juices as possible.
For more delicious ideas with rabbit, check out our suggestions for:
