Rabbit Meat

Lean Meat:

Rabbit is very lean and high in protein, with a mild flavor similar to chicken but slightly sweeter.

Common in Europe:

Rabbit is more commonly eaten in Europe, especially in France, Italy, and Spain, where it's used in stews, casseroles, and pâtés.

Sustainable:

Rabbit is considered a sustainable meat option due to its low environmental impact compared to other livestock.

Rabbit Saddle (Loin):

Lean and Tender: The most tender part of the rabbit, located along the back.

Best for: Grilling, roasting, or pan-searing; often served in medallions.

Rabbit Hind Legs:

Meaty and Flavorful: The largest and most muscular part of the rabbit, with dark meat.

Best for: Braising, roasting, or slow-cooking; popular in stews and casseroles.

Rabbit Front Legs (Forelegs)

Smaller and Leaner: Lean and slightly tougher than the hind legs.

Best for: Braising, stewing, or slow-cooking; often used in soups and broths.

Rabbit Ribs:

Lean and Delicate: Small and lean with a subtle flavor.

Best for: Roasting or grilling; often served as an appetizer or light entrée.

Rabbit Belly:

Thin and Lean: A thin cut of meat from the underside, with very little fat.

Best for: Stuffing and rolling, or slow-cooking; often used in traditional recipes.

Rabbit Liver:

Rich and Creamy: A small organ with a rich, earthy flavor.

Best for: Sautéing or making pâté; often used in gourmet dishes.

Rabbit Kidneys:

Delicate Flavor: Small, with a mild and tender texture.

Best for: Sautéing, grilling, or adding to traditional dishes like stews.

Whole Rabbit:

Versatile and Lean: Offers a variety of textures and flavors from different parts.

Best for: Roasting, braising, or making stews; popular in Mediterranean and French cuisine.

Rabbit Head:

Rich in Flavor: Contains small amounts of meat and is considered a delicacy in some cultures.

Best for: Slow-cooking or making broths; often used in traditional or gourmet dishes.

Ground Rabbit Meat:

Lean and Mild: Typically made from trimmings and smaller cuts.

Best for: Making sausages, meatballs, or patties; often used in a variety of dishes.