Rabbit Recipes: Le Lapin a la Provencal

Please enjoy the eighth 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!


LE LAPIN A LA PROVENCAL

1 Rabbit cut in 8 pieces
3 tomatoes
8 garlic cloves
1 cup white wine
Olive oil
Tarragon
Salt & pepper

Season rabbit pieces with salt & pepper. In a Dutch oven sauté rabbit pieces on high heat in olive oil with crushed garlic. Peel, seed and crush the tomatoes (or use canned crushed tomatoes instead), and add to the pot with the tarragon. Pour in white wine and check seasoning. Simmer for 1 hour over low heat, stirring frequently to prevent tomatoes from sticking.