Rabbit meat

Rabbit meat has a great gastronomic versatility, as it admits a wide variety of preparations, which usually include spices and aromatic herbs, so you can do without salt. Feeding the rabbit is tightly controlled. It feeds on alfalfa, sunflower, bran, beet and cereal and vegetable oils.
Nutritionally it is a very lean meat, that is why it is suitable to include it in a balanced, complete and healthy diet. It contributes only 140 calories per 100 grams so it is one of the meats with less fat. It is a source of proteins, has a high content of phosphorus, selenium and potassium and is high in B vitamins (B3, B6 and B12). Due to its properties, this meat is recommended in diets of slimming along with the meat of chicken and turkey, for its low caloric content, as well as in low cholesterol diets, especially in case of diseases or cardiovascular disorders. Being rich in vitamin B12 is advised its consumption for pregnant women or during breastfeeding. This meat has a low sodium content, being interesting its consumption in people with hypertension. It has a high content of potassium and is rich in proteins of high biological value. It helps people with stomach problems, being an easy meat to digest.

Nutritional information of rabbit meat:
Calories: 140 calories per 100 grams.
Proteins: 10.35 grams.
Fat: 5.30 g.
Purines: 132 mg.
Cholesterol: 71.95 mg.
Vitamins: vitamin A (0.35), vitamin B1 (0.10 mg), vitamin B2 (0.12 mg), vitamin B3 (10.99 mg), vitamin B5 (0.80 μg. ), Vitamin B6 (0.40 mg), vitamin B7 (1 g), vitamin B9 (4.85 g), vitamin E (0.28 mg), vitamin K (4 g).
Minerals: calcium (22.80 mg.), Potassium (350 mg.), Sodium (45 mg.), Phosphorus (215 mg.).
Being a white meat and low in cholesterol (between 26.5 and 37.5 mg), is very suitable for the meals we make in summer and those that we want to be lighter than all year.

CUTTING

As in other meats the rabbit has a variety of cuts and each one of the portions is characterized by a certain taste and texture, so that each diner can easily find the part that will delight your palate. Hence the richness and originality of this meat. A recommended form of preparation is to cut it like when we clean a chicken. Cut into the middle and then separate legs and shoulders.


Loin: The rabbit loin is located on the upper thighs. It can be presented whole whose weight is around 300g. In portions 150g. Or sliced thin 75g. The rabbit loins are fleshy and characterized by the nobility of their tender and fibrous flesh. Either whole or in portions is a meat that is cooked to the casserole, frying pan, oven or in pressure cooker. If it is finely chopped it is ideal to prepare the griddle or the barbecue.
Loin Steaks: It is the filete that is obtained from the loins when removing the sides and the ribs, that is to say when boning them. A fillet weighs around 65 g. It is the most fleshy part but the most noble of all the pieces.
It is quick and easy to consume and suitable for all ages, especially children. It is quickly cooked to the grill or to the barbecue. The most appropriate ration is two steaks per person.

Thighs: This part is on the back of the rabbit. They weigh around 250 g. Whole or sliced. It is the rabbit’s leanest and fleshy flesh. It is appreciated for the most exquisite palates by the fineness of its meat.
Whether whole or in portions is a meat that admits any type of cooking already in casserole, frying pan, oven or in pressure cooker. It is the most prized meat to make the pickled succulents so prized in this meat.

Shoulder: Anterior limb to the ribs. They weigh 150 g. It is the most tender and juicy meat, a delight. It cooks quickly adapting to all the methods of cooking although it is much appreciated by the lovers of the barbecues and wood furnaces.

Ribs: It is the part that is before the loin. They weigh about 100 g. The meat they contain is particularly tender and tasty. It is a much appreciated portion for making stews and rice. It is of rapid elaboration with any method of preparation. Two ribs per person.

Liver: Of noble and very fine taste. One liver weighs about 60 g. Its taste is intense and fine compared to the livers of other meats. It is very rich in vitamins. In fact only with 10 g. Of liver we would be ingesting the recommended daily amount of Vitamin A.
Its preparation is easy, fast and has a great gastronomic versatility since it is appropriate for any type of dish like accompaniment, entree or main course.

PREPARATION

Once separated the parts are made separately on the grill or barbecue and seasoned to taste.With a rabbit of 1,100 or 1,200 kg, can eat 4 people.

 

About the author

Montse Gonzalez