Rabbit meat holds the record for protein content - as much as 22 percent. In comparison, the protein in pork is 13.8 percent, in beef - 10 percent, and in chicken 19 percent. But rabbit meat is superior to other types of meat in the degree of absorption of protein by the human body, which reaches 90 percent.
However, rabbit dishes are not as common as pork dishes or chicken dishes. This is due to the fact that hosts are worried about making a mistake while cooking a rabbit and that its meat will become dry and tasteless.
To make a tender hunter's rabbit, you need more than just a quality rabbit and desire. According to some chefs, the rabbit, whether wild or tamed, is good to be marinated to make its meat tender and fragrant.
One of the most commonly used rabbit marinades is made with black pepper, paprika, garlic, bay leaf, celery, allspice, tarragon, carrots, salt, vinegar and wine. The rabbit, whether it's whole or cut into portions, is rubbed with spices and poured with a mixture of vinegar and wine.
It is good to leave the rabbit to marinate in the cold for at least one night and only the next day to prepare a stuffed rabbit with or a wild rabbit kapama from it.
Rabbit meat can become tender and tasty without prior marinating. For this purpose, you can seal the meat with very hot oil, before smearing it with a thin mixture of oil, flour and paprika. Then arrange the meat in a clay pot, add coarsely chopped vegetables, white wine and spices. Put the clay pot in the oven and "forget about it" for a few hours at 300°F (150 degrees).
