Join Ariane & longtime friend, Chef Eric Ripert, four time James Beard award winner, in the kitchen at New York's Le Bernardin, for a hopping good time cooking up our farm-raised, natural rabbit.
Although consistently popular in Europe for centuries, rabbit has only just begun to gain its proper place on the American table. Always ahead of the trend, D'Artagnan has been selling fresh rabbit for over 20 years and as Americans continue to seek healthful, easily prepared, high-quality protein, the demand for our rabbit is on the rise.
Rabbit is high in protein and vitamins, low in cholesterol and has the least amount of fat of any animal meat. Rabbit is also versatile and very easy to prepare, from frying to roasting, grilling to stewing - if you can cook chicken, you can cook rabbit.
Our all-natural rabbits are a cross between California white and New Zealand white, the most tender of all rabbit breeds. Raised on a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or growth-hormones, the resulting meat is lean but tender with a delicate, slightly sweet flavor.
Watch as Ariane and Eric share two simple but delicious rabbit preparations Rabbit Grilled on Slate with a Saffron Aioli and Pot de Provence.
