Discover the possibilities of rabbit meat at the beginning of its summer season with these six recipes that everyone likes

Much has been said about the benefits of white rabbit meat. We know that it is a lean meat with hardly any fat, with an intense flavor and perfect for cooking in fried foods, rice dishes, stews or even in the oven and barbecue and that the rabbit is very versatile in the kitchen ...

However, almost always when we prepare it we focus on the same recipes by frying the chopped rabbit over a very high heat in oil in which some garlic has been fried. Today we want to discover the possibilities of rabbit meat at the beginning of its season in summer, with six recipes that everyone will like, beyond the classic and always delicious rabbit with garlic.

Characteristics of rabbit meat

Leaving aside the wild game rabbits, most of the rabbits that we find in supermarkets are raised on farms for consumption and slaughtered in the same way as other animals that we normally eat such as chicken, pork, lamb or beef. In supermarkets and butchers, we can buy rabbit meat in different formats, finding it whole, totally clean and devoid of entrails and even broken up for rice and garlic.

Rabbit meat is characterized by its high protein content and very low fat content, in addition to an intense flavor, in an intense white meat once cooked, which browns easily in any of the culinary techniques applied to it. .

Due to its low content of unsaturated fat and cholesterol, low sodium and high potassium, high percentage of protein and low purple fat, it is considered one of the healthiest meats, due to its rapid metabolism. Feeds with high fiber content such as alfalfa are often used in the feeding of rabbits. Proteins are obtained from plant sources, such as sunflower.

Rabbit season and consumption

The season in which rabbits are bred, is divided into two phases calculated to bring them to the market in the months of June and July, and later from October to January, so now we find great specimens, tender and tasty.

Being a white meat and low in cholesterol, it is very suitable for light meals before the summer. As it is also very delicious both grilled and fried, stewed or roasted, its many culinary possibilities recommend that we try to introduce this food more often in our diet.

Its economic price and the excellent use of its meat, which allows it to obtain four good portions, starting from a rabbit of just over 1 kg, make this low-fat and white meat a perfect choice for when we look at what to eat so that we feel best.

Six recipes with rabbit meat that everyone likes

1. Rabbit in mustard and carrot sauce


For 4 people
  • Rabbit 0.5
  • Carrot 1
  • 1 teaspoon mustard seeds
  • White wine 100
  • Vegetables soup 220 ml
  • Dijon mustard 15 ml
  • Liquid cream for cooking 125 ml
  • Ground black pepper
  • Dried thyme
  • Fresh parsley
  • Salt
  • Extra virgin olive oil

How to make rabbit in mustard sauce

Difficulty: easy
  • Total time 55 m
  • Elaboration 10 m
  • Cooking 45 m

Season the rabbit and cook in a casserole or frying pan with olive oil, browning it well on all sides, about 10-12 minutes. Remove and reserve on a plate. Peel and cut the onion and carrot into small cubes.

Lightly poach the onion in the same saucepan along with the mustard seeds, add the carrot and season with salt and pepper. Cook for about 10 minutes, until the carrot is no longer hard. Reincorporate the rabbit, wash with the wine and let the alcohol evaporate.

Add the broth or water, cover, lower the heat and cook for about 25 minutes. Remove the rabbit, add the cream with the mustard and mix well. Season with salt and pepper, add parsley and thyme and serve the sauce over the meat.

More information in the complete recipe

2. Rabbit stew with mushrooms and white wine

  • Ingredients: 1 Rabbit cut into pieces, 2 Potatoes, 2 Clove of garlic, 8 Mushrooms, White wine a glass (200 ml approx), Parsley to taste, Fresh thyme to taste
  • Elaboration: To begin we put to cook the potatoes without peeling in abundant water with salt. While they cook for 20, we cut the rabbit and brown the pieces in a dish suitable for the oven. When the rabbit begins to take color, add the mushrooms and wine, allowing the alcohol to evaporate. We also add a little fresh thyme sprinkling it on top. In the mortar, crush the garlic and parsley with a little oil and a few grains of salt and add it to the stew. We remove the potatoes, cool them a little with cold water and peel and chop them adding to the source. We finish the recipe adding the garlic and the mashed parsley and stirring the pieces so that they all get impregnated, adding a sprig of fresh thyme and putting the source in the oven so that the stew is browned and the potatoes are finished making.

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3. Rabbit in salmorejo

  • Ingredients: 1 Rabbit, 8 cloves of garlic, Paprika from La Vera, 10 g, Chili of Cayenne, Pulp of chorizo ​​pepper or a black pepper, 15 g, Extra virgin olive oil, 500 ml, White wine, 750 ml, Vinegar Sherry, 250 ml, Fresh oregano to taste, Fresh thyme to taste, Coarse salt
  • Preparation: We will start by placing the garlic cloves clean of skin and the picona pepper or the choricero pepper paste in a mortar if we do not have this type of pepper. Crush everything until you get a paste, then add little by little the sweet paprika, the vinegar, the white wine and finally a handful of coarse salt. We cover the rabbit pieces with the marinade, the bay leaf, the cayenne and the spices, making sure that all the meat pieces are well covered so that the flavor is soaked well and the wine and vinegar can soften the meat during that time. . Cover in an airtight container and leave to macerate in the fridge for 24 hours. Once the maceration time has elapsed, remove the rabbit from it, and put on the fire a deep casserole with plenty of soft virgin olive oil to fry. When the oil is very hot, drain the rabbit and fry it in batches over medium heat at first and then strong so that they do well inside, about 18 minutes. Once the meat is browned, we are placing them in a large saucepan. We reserve. When we finish frying, we turn off the heat and add the marinade that the rabbit has left to drain on the meat, and add three or four tablespoons of the oil that we had used to fry the meat. We cook everything together 40 minutes or until the meat is tender.

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4. Rice with rabbit and vegetables

  • Ingredients: 1/4 rabbit, 1/2 chicken breast, 4 shallots, bacon
  • Preparation: We clean, chop and season the rabbit and chicken. Pour a little olive oil into the paella pan and fry the rabbit and chicken until golden brown. We put them on a plate and reserve while we do the rest. Chop the shallots and sauté until transparent. We throw the mushrooms and add the bacon in small pieces. We put the rice and the meats with the tomato, we stir everything well so that the rice is taking flavor. We cover with water or hot broth and add a little salt. The amount of liquid depends on whether we want a more or less syrupy rice, or we prefer dry. A few minutes before finishing cooking we check the salt point, and we finish cooking until the grain is at the point we like. We cover the rice with a clean cotton cloth for five minutes. We serve immediately.

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5. Rabbit in green sauce

  • Ingredients: 1 chopped rabbit, 1 white onion, 1 clove of garlic, white wine, 100 ml, fresh coriander a handful, raw almonds, 10, extra virgin olive oil, 50 ml, water, 100 ml
  • Preparation: We begin by frying the rabbit slices in a wide frying pan. We must allow time for the rabbit to be very golden, turning each prey every two or three minutes until they all have the appearance of being well cooked as when we make the rabbit in garlic. Add the wine and let it cook until it evaporates. We cut some potatoes into very thin slices and fry them in abundant oil until they are crisp like industrial potato chips. We drain them on absorbent paper and reserve them for plating. While the potatoes and rabbit are being made, we chop an onion into small pieces and fry them in another pan. In the glass of the blender we crush the garlic clove with the almonds, the oil, the water and the coriander and when we see the onion ready, we incorporate this green liquid and let the whole set cook for one minute to bind a sauce. We add this sauce over the rabbit and if necessary, add a little more water. We let our traditional stew cook for about ten minutes, stirring occasionally. The almonds will thicken the sauce and when the stew is to our liking, we bring it to the table, served in individual casseroles.

More information in the complete recipe

Tags:  Vegetables And Legumes Meats And Birds Desserts 

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