When we talking about white meats you can not think about rabbit.
The rabbit is, in fact, one of the white good meats because it has a very tender, white and tasty meat.
Italy boasts a culinary tradition with regard to rabbit, because in our dishes the rabbit is present in the form of roast, stew, marinated, etc.
The rabbit has about 120/130 calories for 100 gr. of consumed product. It has a low cholesterol-rich of proteins,very low of lean, so it is recommended for both diet and children, because pediatricians advise them to prepare very good broths, digestible and nutrient.
Where can we buy rabbits besides the supermarket, where are we ready to be able to eat them? In the country, of course, where we can buy one already cleaned by the farmer who sells us.
This last solution is preferable, because the rabbits that are ready in the supermarkets come from the so-called “intensive farms” where we do not know what they eat from rabbits so they can grow in a short time and then start slaughtering them. It is better to choose the rabbit from the small local breeders, better if they have biological certification. However, when you buy the rabbit, pay attention to the consistency of your flesh, which must be red, soft, and the fat parts of white color.
How do you cook the rabbit?
The rabbit is cooked as you bought it. If there is inside the liver, heart, etc. you have to remove them and join them to the bottom of the cooking.
The rabbit can be cooked or baked, damp or stuffed with sausage, bread, eggs, milk, asparagus, artichokes, beans, etc., combining traditional ingredients such as olives, tomatoes, garlic, parsley, thyme and other herbs.
Enjoy your meal!
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