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First of all, there is a very big difference between wild rabbit and farmed rabbit. Wild rabbit meat is lean, gamey, and rich. The meat tends to be dark. Farm rabbit meat, in contrast, is a lovely white and more delicate in texture and flavor. If you've never tried it, I can't encourage you enough to do so. Rabbit can even be substituted in any recipe that calls for chicken, turkey, or veal.
Rabbit is best jointed before cooking, as each cut requires a different cooking time. Another disadvantage to cooking whole rabbit is the slew of tiny bones in the backbone and ribs. A whole rabbit makes six pieces: two saddles (loins), two thighs, and two front legs. If you aren't going to cook your rabbit meat within an hour of butchering, then you should rest the meat for at least 24 hours to allow the meat to go through the process of rigor mortis.
Rabbit meat is very, very lean. The energetic lifestyle of a rabbit means that every part of its body is well used. This means a lot of connective tissue which can be tough if cooked too quickly. It is a lean meat, so it’s important to cook it carefully so it doesn’t dry out (think cooking chicken breasts). Young rabbit can be quick cooked or slow cooked, but older rabbits should only be slow cooked to keep the meat tender. Quick cooking methods include frying, roasting, barbecuing, poaching and braising while slow cooking methods include stewing, pressure cooking, and casseroling. Because it is so lean, roasting rabbit on the bone is preferable to keep it moist and to enhance the flavor. Marinating before cooking can help to tenderize the meat. Consider using wine or olive oil, with aromatic vegetables and seasonings added.
The first time you cook rabbit, slow cooking is your safest bet for a good result. Cooking at a low heat over a long period of time, submerged in a liquid, is great for bringing out the best flavor and texture of this delicate meat. You can brown the meat prior to slow cooking to caramelize rabbit and add richness and color.
Rabbit is best jointed before cooking, as each cut requires a different cooking time. Another disadvantage to cooking whole rabbit is the slew of tiny bones in the backbone and ribs. A whole rabbit makes six pieces: two saddles (loins), two thighs, and two front legs. If you aren't going to cook your rabbit meat within an hour of butchering, then you should rest the meat for at least 24 hours to allow the meat to go through the process of rigor mortis.
Rabbit meat is very, very lean. The energetic lifestyle of a rabbit means that every part of its body is well used. This means a lot of connective tissue which can be tough if cooked too quickly. It is a lean meat, so it’s important to cook it carefully so it doesn’t dry out (think cooking chicken breasts). Young rabbit can be quick cooked or slow cooked, but older rabbits should only be slow cooked to keep the meat tender. Quick cooking methods include frying, roasting, barbecuing, poaching and braising while slow cooking methods include stewing, pressure cooking, and casseroling. Because it is so lean, roasting rabbit on the bone is preferable to keep it moist and to enhance the flavor. Marinating before cooking can help to tenderize the meat. Consider using wine or olive oil, with aromatic vegetables and seasonings added.
The first time you cook rabbit, slow cooking is your safest bet for a good result. Cooking at a low heat over a long period of time, submerged in a liquid, is great for bringing out the best flavor and texture of this delicate meat. You can brown the meat prior to slow cooking to caramelize rabbit and add richness and color.
Flavors to Compliment Rabbit
Flavors that pair well with rabbit include:
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Frying Rabbit
Marinate rabbit meat, then remove from marinade and drain. If you'd like, dredge and bread your meat. Heat oil in a large heavy-bottomed pan and heat over medium-high until oil is around 325F. Ideally, you should check the temperature of your oil throughout cooking to ensure it doesn't get too cool or too hot. Do not let the oil smoke at any point during the cooking process. Fry 22 to 30 minutes, turning once. Remove pieces as they turn crispy and golden brown. Belly flap and front legs will finish first, loin will be next, and hind legs will be last. Drain for a few minutes and then and serve.
Sautéing rabbit
Cut rabbit into thin slices (less than an inch thick). Preheat a pan with a small amount of olive oil. Place meat in pan and brown both sides, cooking until it reaches 160F.
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Seasoning Rabbit
There are plenty of choices when it comes to seasoning your rabbit: parsley, rosemary, sage, bay leaf, lemongrass, coriander, basil, paprika, cayenne, coriander, thyme, marjoram, sage
Grilling Rabbit
Preheat your grill to medium high. Marinate your rabbit in a marinade of your choice. Remove the rabbit pieces from the marinade and allow them to come to room temperature. Position the rabbit pieces on the grill and baste with the marinade again. Cook for about 8 minutes. Turn the rabbit pieces over and baste again. Cook for an additional 8 to 10 minutes.
Braising RabbitBrown the meat in olive oil, then place it in a pot and add water about a quarter of the way up the meat. Cover pot and allow to simmer for about an hour.
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Marinating Rabbit
Any marinade that works for pork, chicken, or turkey will work with rabbit. Consider using a marinade of sugar or honey, red wine, or olive oil seasoned with herbs. Marinade for a few hours or overnight.
Stewing Rabbit
Cut the meat into 1" square pieces. Roll in flour and/or seasonings. Preheat a pan with olive oil, then brown meat on every side. Place meat in a large pot and cover with boiling water. Cover pot and simmer 2 hours or until meat is tender. Add vegetables the last hour of cooking.
Roasting Rabbit
Rub with olive oil and herbs, place in a roasting pan, then bake like chicken (about 350F about 1 to 1.5 hours. Covering the dish or wrapping the meat in will help to keep it moist and tender.
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