Ultra lean yet tender, our rabbit has a fine texture and sweet flavor. It's both versatile and easy to prepare - if you can cook chicken, you can cook rabbit!
D’Artagnan rabbit is humanely raised by a cooperative of small family farms. They use a mix of Californian White and New Zealand White breeds, known for their tenderness and great flavor. The rabbits are fed a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used.
Rabbit is as versatile as chicken—its lean and tender meat has a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. When you consider the nutritional facts, it makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.
While it is similar in texture to chicken, many find the flavor of rabbit meat richer and more rewarding. If you can cook chicken, you can cook rabbit—and even use many of the same recipes.
Rabbit loin is especially tasty when pan-roasted and served with light pasta or risotto and a simple sauce. Traditionally, mustard and cream are often used in dishes with rabbit, but aromatic herbs like rosemary and saffron make great companions, too.
"Chef Nora Pouillon's red and green-flecked risotto is best at the height of spring when fiddlehead ferns and ramps are in season. "
"Braised game ragu is a dish popular all over Italy. Frank Stitt shreds the braised rabbit leg meat and quickly cooks it with sautéed, mixed mushrooms and parmesan cheese."
"Portuguese chef Luis Caseiro knows that ramps and rabbit are natural partners. He stuffs delicate rabbit loin with ramps and wraps the package in jambon de Bayonne. You may substitute leeks, but as any ramp devotee will tell you, there is nothing quite like a fresh ramp."
