Rabbit Fryer, Whole
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Though it is a staple of Italian and French kitchens, rabbit meat is a rarer pleasure in the U.S. You will find that the light and tender meat works well in any season, and is easy to prepare.
Just the facts
- Californian and New Zealand White rabbits
- Humanely raised
- No antibiotics, no hormones, ever
- No preservatives or additives
- Low in calories and cholesterol
- High in protein and nutrition (USDA states it is the most nutritious meat)
- Sold in an uncooked state
- Serves 2-3
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
The name says it all: rabbit fryer. Cooking tips do not always come embedded in the name, but this is one of those times.
Lean young rabbit with its fine-textured white meat is perfect for frying. Think chicken, but with a somewhat sweeter taste. They say that if you can cook chicken, you can cook rabbit.
Separate the rabbit into six cuts: the meaty hind legs, smaller front legs, and two halves of the saddle. Break them down further into more manageable morsels for frying. You should end up with ten pieces. Dredge in flour and fry away.
Not into the deep fry? A classic rabbit stew or fricassee can be delightful, too.