Please enjoy the second entry in our collection of some of our favorite recipes for a great rabbit dinner!
First, a bit about our pastured rabbit:
Although somewhat an uncommon meat in the United States, rabbit is a popular meat in much of the rest of the world, especially in Europe.
Rabbit is a very healthy meat. It is lower in fat than turkey, chicken, beef or pork, and has a higher percentage of protein than any of them, too. It is very easy to digest and is often used for people on special diets. Weathertop rabbit is also unique in that our rabbits eat fresh grass every day, resulting in high levels of omega-3 fatty acids in their meat.
A word about cooking your rabbit: As with all pasture-raised meats, you will need to cook rabbit a little "lower and slower" (lower heat and longer time) to prevent it from drying out. Also, because rabbit is so low in fat, it is advisable to cook it in a method using moisture, such as in a sauce, or well-covered.
Enjoy!
OVEN BARBECUED RABBIT
1 rabbit cut in 8-10 pieces
Place all pieces in an oven-proof dish
For the sauce:
2 medium onions, chopped
1/2 cup chopped celery
1 cup catsup
1 cup water
1/4 cup lemon juice
2-3 Tbsp Worcestershire sauce
2 Tbsp each of brown sugar, vinegar, mustard
Salt & pepper
Combine all sauce ingredients in a saucepan and simmer together for 10 minutes. Pour over rabbit pieces and bake for 1 1/2 hours.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment