Rabbit
Mild-flavoured rabbit meat with a firm texture. Bone-in cuts work well in stews and rice dishes when given enough time to become tender. It provides protein.
What it offers and why to use it
Mild-flavoured rabbit meat with a firm texture. Bone-in cuts work well in stews and rice dishes when given enough time to become tender. It provides protein. Brown and cook gently until tender; reach at least 71°C in the centre. Do not wash raw meat and avoid splashes and cross-contamination.
Mild-flavoured rabbit meat with a firm texture. Bone-in cuts work well in stews and rice dishes when given enough time to become tender. It provides protein.
From shopping to cooking
Choose
Buy refrigerated meat with a mild smell and no sticky surfaces. Ask for similarly sized pieces and allow for bone weight.
Store
Keep at 4°C or below, separate from ready-to-eat foods. Follow the use-by date and thaw in the fridge.
Prepare
Brown and cook gently until tender; reach at least 71°C in the centre. Do not wash raw meat and avoid splashes and cross-contamination.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with rabbit
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