Rabbit Meat

Rabbit meat is nutritious, delicious and low in fat. Domestic rabbit is all white meat and has a very fine grain. It can be compared to chicken, but it has less fat to worry about. It is easily digestible, making it perfect for people on special diets. Rabbit is making a comeback on the dinner table at home and in fine restaurants.

Rabbit is easy to raise even if you don't have a lot of space. They reproduce in four short weeks. In another two to three months, the fryers can be processed. A five pound live fryer will produce about three pounds of meat.

Rabbit meat does suffer from a marketing problem. It seems people either enjoy eating them or keeping them as pets, but seldom both. The popularity of the Easter bunny hasn't helped, either.

In reality, rabbit is a great way to start raising your own meat. For people who are concerned about all the food recalls, raising their own food is looking pretty good.

Butchering is not a fun task. Once you get used to the process, however, a person can process several rabbits per hour. This is a great way to provide nutritious food for your family. You know how the animals were treated and what they ate. You know how they were processed and that the food you are about to eat is safe.

As for cooking, the meat can be made in many different ways. Some people will substitute it for chicken. This works well as long as you are using a moist cooking method. Since rabbit meat is not marbled with fat like beef and it doesn't have a fatty skin when being cooked like chicken, you run the risk of some parts becoming dry and overcooked.

Roasting the loin wrapped in bacon can help. Stewing, braising and other moist methods are excellent. Rabbit can be simmered to create a broth, then the meat can be taken off the bones and used in soups, stews, stroganoff or any other recipe. Many French rabbit recipes cook it with a creamy sauce.

Rabbit can be deboned before cooking and fried, sautéed, ground or made into sausage. For sausage, it is recommended to mix it with a little pork to add a little fat into the mixture so the sausage isn't too dry. There are lots of ways to prepare it. In fact, the American Rabbit Breeders Association sells a cookbook with over a thousand recipes to try.

Rabbit is lower in cholesterol than any other animal we commonly consume. It is also the lowest in fat and calories per pound while it provides the highest amount of protein. It is tender and juicy when cooked properly. It is an excellent addition to the menu for people with heart disease, high cholesterol, high blood pressure, cancer or diabetes.

Rabbit meat production is also easier on the environment. A rabbit will produce six pounds of meat on the same amount of food and water that a cow needs to produce one pound of meat. They are raised off the ground, making them cleaner. They can be raised in very small spaces, leaving more land for crops.

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