All-white rabbit meat is similar in texture to chicken and it's equally versatile. But many find the flavor richer and more rewarding. Try these rabbit legs and find out why.
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
- 4 legs per package
- 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 leg tends to be the toughest cut of any animal, which is why we braise. It's the default technique for tenderizing, and it's hard to get wrong.
You just need heat and moisture. Perhaps some herbs and onions. Wine for the recipe, and some for drinking (that goes without saying). With rabbit, the mind turns to crème fraîche...Dijon mustard…white wine...garlic.
What you can do with chicken, you can do with rabbit. It helps to marinate the legs first to add flavor and begin the tenderizing. And if you want a more hands-on style of cooking, take it to the next level: buttermilk fried rabbit legs. Serve with coleslaw, green beans and cornbread on the side.