Dorothy FarrarRabbit meat
Rabbit meat is an extremely tender and tasty type of meat. It is low in fat and cholesterol and can be prepared in a variety of ways.
Interesting facts about rabbit meat
Rabbits are counted as wild, but today they not only occur in the wild, they are also bred. Hunters also refer to rabbits as paw pads because the animals walk on the pads of their feet. If the rabbit’s skin is pulled off, this process is known as “balgening”.
Wild rabbits originally come from the Iberian Peninsula or North Africa. The Romans then brought them to the Mediterranean. In the Middle Ages they were also kept in enclosures in Germany, France and England, from which they escaped and eventually spread to Europe. Today, wild rabbits live in Italy, the Czech Republic, Spain, France, Portugal, Great Britain and also in parts of Sweden.
The animals have a grey-brown coat, fairly short ears and short hind legs. In the wild, they live in colonies in underground burrows, whose tunnels can often reach a length of up to 45 meters. Wild rabbits feed mainly on leaves, herbs or grasses.
Rabbit meat is very light in color and quite similar in taste to poultry. Domestic rabbits weigh about two kilograms and are slaughtered after about three months. Wild rabbits have darker flesh and taste more aromatic.
importance to health
Rabbit meat provides the human body with unsaturated fatty acids . In addition, the cholesterol content is very low, so that the meat is ideal for sick or diet food.
Rabbit meat is also part of many recipes for diabetics and is a particularly suitable type of meat for people suffering from diabetes. In addition, people with weight problems can eat rabbit meat without a guilty conscience.
Ingredients & nutritional values
Rabbit meat is very low in fat and contains fewer calories than turkey or chicken. 100 grams of rabbit meat contains only about 70 milligrams of cholesterol, so the meat is a very good alternative for people with high blood fat levels. Unlike other types of meat, rabbit meat has a high proportion of essential fatty acids, including omega-3 fatty acids , alpha-linoleic acid, omega-6 fatty acid and linoleic acid. Meat also contains many B vitamins , proteins , iron and magnesium .
intolerances
Rabbit meat is usually very well tolerated and rarely causes allergic reactions.
Shopping and kitchen tips
Whole rabbits as well as parts such as thighs, fillets or saddles can be bought commercially. However, wild rabbits are rarely available, mostly breeding rabbits are offered. The meat should be pink in color and have no dry spots or dark spots. In addition, the meat should have a juicy and plump appearance.
When shopping, you should also pay attention to the seal of approval, since rabbit meat can sometimes come from animal-friendly husbandry. Buying from organic farms is highly recommended, as good husbandry and nutritional conditions also have a positive effect on the meat quality. Rabbit meat will keep in the fridge for about three days, and frozen it can be kept for several months.
preparation tips
Rabbit meat used to be considered “poor man’s food”, but today it makes an important contribution to a healthy diet. Since the meat is very tender and has an extremely good taste, the preparation options are very diverse. Since the individual parts of the rabbit meat have different cooking times, it is advisable to process them separately.
Rabbit meat contains relatively little fat. To prevent it from becoming too dry during cooking, it can be wrapped in ham or bacon, which is then removed later. Another option is to stew the rabbit meat with lots of vegetables as this will make it fibrous and tender. Searing too much will also remove a lot of the liquid from the meat. Therefore, it is better to just sear the meat over medium-high heat and then let it simmer.
Some parts of rabbit meat are extremely low in meat, but they can be used to make a sauce. Tasty skewers with rosemary or pumpkin seed pesto can be prepared from the loin, the forelegs and the shoulder are mainly used for sauces, soups and to prepare stuffing for terrines and pies.
Furthermore, rabbit meat is also suitable for preparing sliced meat or goulash and can even be breaded. The breast, neck and shoulder are suitable for ragout dishes, legs and back also make a delicious roast or can be stewed in paprika sauce .
A wide variety of herbs and aromas are suitable for seasoning, such as chervil , rosemary, thyme or mustard, whereby the meat absorbs the added aromas very well, especially when stewing. In addition, the taste of the meat can also be enhanced very well with mugwort .
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.