In previous articles, we have talked about meat from fish, birds, cows and pigs and we have published recipes using them. Today, it’s time to talk about another mammal, the rabbit. Rabbit is not as popular as beef or pork in cooking, but it has been consumed and appreciated by humans for several years now. It is also a very attractive option in comparison to large mammals consumed today, so as to diversify diets and to reduce demand of animals that require large spaces for growth. Rabbit meat is also beneficial, as it has less fat and provides more calories than beef or pork. 100 grams of rabbit meat contains approximately 9 grams of fat, compared to approximately 28 grams of fat in the same portion of pork.
In addition to the benefit of consuming a lower-fat meat, rabbit meat contains the same quality of proteins as those found in beef or pork. It also contains vitamins (especially those important B-complex vitamins, which, during the cold and flu season, are wonderful to have), and minerals, like iron, and a micronutrient known as selenium, which has antioxidant properties and prevents hardening of the arteries. I hope you can find the main ingredient in your local supermarket. There are a lot of areas nowadays that carry all you need for the following recipes found below. But most of all, I hope you find them to be delicious and very special:
Tags: beef pork protein rabbit meat
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