The rabbit meat is low in fat and high in protein thus it's perfect meat choice for kids and athletes. It also has less cholesterol and it's the lowest in calories and fats vs. chicken, beef and pork while it's also higher in protein value then turkey. Rabbit meat is high in B12 vitamin and low in sodium.
There is a fabulous organic grocery next to my house and they have really good meat selection so once I learned that rabbit meat is as easy to prepare as chicken but carries much more nutritional value so it's perfect for babies (Anabela is now 10.5 months) and also athletes such as my boyfriend, I decided to give it a try.
After making this simple recipe, we continued to use rabbit on our menu once a week along with Argentinian beef, organic turkey and salmon as my top meat choices when cooking for my boyfriend.
Rabbit is frequently prepared in Italy so if you don't like to use wine you can prepare it with tomato sauce, mustard sauce or if you are making it for a child you can just prepare it simply over olive oil as you would chicken.
INGREDIENTS
1 Rabbit cut into pieces (I used boneless white meat)1/4 cup of olive oil
1.5 cup of chicken stock
1 cup white whine
1 onion chopped
1 carrot chopped
3 cloves of garlic chopped
1 celery stock chopped
1 tbsp of dry rosemary (I used 3 fresh branches)
A bit of flour for coating
salt and pepper to taste
Optional spices:
4 whole cloves
2-3 bay leaves
1 tbsp of fresh cilantro
DIRECTIONS
1. Wash rabbit meat and pat it dry with paper towel. Coat the pieces with flour and shake them of to loose any extra flour on it.2. Heat a large pan over medium high, add olive oil on hot pan and brown rabbit pieces slowly one by one over medium heat, turning them until equally browned on all sides. Place all done rabbit pieces and keep them on the hot plate.
3. Add a bit more olive oil to the pan and add all vegetables (onion, carrot, garlic, celery) and rosemary and sauté it in a pan for about 5-7 minutes or until soft.
4. Add white wine and deglaze the pan (scrub the pieces that are stuck to the bottom of the pan with a spatula into sauce) add white wine, bay leaves, rabbit pieces and salt and pepper to taste.
5. Add chicken stock to the mix so rabbit meat is well covered with fluid. Continue to cook for about an hour adding chicken stock per need basics, depending how much sauce you want but you don't need to add it all. Continue cooking for about 1 hour slowly over medium heat.
Serve with polenta, rice or pasta.
I hope you dare to try this recipe, you will love it I promise!
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