Enjoy the Benefits of Rabbit with simple recipes

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:

Rabbit with Dijon Mustard

Ingredients

• 1 Rabbit, cut into pieces
• ½ c. Dijon mustard
• 2 Tbsp. honey
• ½ onion, thinly diced
• 1 c. red pepper, diced
• 1 c. mushrooms, sliced
• ½ c. white wine
• 2 Tbsp. green onions, thinly diced
• Olive oil
• Salt and pepper to taste

Directions

1. In a bowl, mix the honey with the Dijon mustard.  Once everything is well mixed, bathe all of the rabbit pieces in the mixture.  You could use brush if you like, and add the salt and pepper, to taste.
2. Add two tablespoons of oil to the frying pan and pre-heat.  Once the oil is ready, cook the rabbit pieces over medium heat, flipping over so the pieces are crunch on the outside.  This will take about 15 minutes.
3. Once finished, remove the rabbit pieces, add a little more oil, and sauté the onion.  Once the onion is golden, add the pepper and mushrooms, lightly sauté.
4. Add the white wine to the vegetables along with the rabbit pieces.  Cover the pan and cook for a half an hour, or until the rabbit meat softens, and the wine boils off a bit.
5. Serve the rabbit with a bit of green onion on top, and accompany with whichever garnish you prefer.  A cup of steamed vegetables or a salad makes a great accompaniment.

Rabbit Stew with Red Wine

Ingredients

• 1 ½ rabbits, cut into pieces
• ½ onion, thinly diced
• 2 cloves of garlic, minced
• 1 c. snow peas
• 3 carrots, diced
• 3 potatoes, diced
• 1 tsp. rosemary
• 1 tsp. thyme
• 2 bay leaves
• 3 c. red wine
• 4 c. chicken broth
• 1 handful of chambray onions
• 1 Tbsp. sugar
• Olive oil
• Salt and pepper to taste

Directions

1. Add two tablespoons of the oil to a frying pan and pre-heat.  Once the oil is ready, cook the rabbit meat over medium heat, continually turning so the outside stays crunchy.  This will take approximately 10 minutes.  Don’t forget to salt and pepper to taste.  Set the pieces aside.
2. In the same pan, add a little more oil, along with the potatoes, carrots, rosemary, thyme and bay leaves and cook over medium heat for 10 minutes.  Add the chicken broth, peas and the rabbit and cook for 25 minutes.
3. In a pot, add one cup of water, sugar, and the heads from the chambray onions.  Bring to a boil then reduce to medium heat until the majority of the water evaporates.  This will take about 10 minutes.  This will form a syrup, then stir in the onions and cook until caramelized.
4. Serve the stew accompanied with the caramelized onions.  You could also add mushrooms or some other vegetable to the stew.  If you’re planning on using organ meats (liver and heart), these also need to be cooked and then processed, then added to step 2.  This makes the stew have a stronger iron taste, and also thickens up the sauce.  

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