 | About Rabbit Meat
Characteristics:
Rabbit Meat has a distinctive but mild flavour, quite unlike the taste of wild rabbit which many people find too strong. Because of its mild flavour, it is easy to produce a meal which can be as mildly flavoured (Rabbit with Mushrooms and Tomatoes, for example) or as strongly flavoured (Rabbit in a Mustard Sauce) as you wish.
Nutritional Information:
Rabbit Meat is good for you! 100 g (about 3.5 oz) raw rabbit contains 135 KCal and 20 g of Protein. The legs and loins are very low fat - typically 2 - 3%. The shoulders have some fat on them which gives them more flavour (particularly if grilled or barbequed) , but it also increases the fat content to about 7%. However, cholesterol is really low at about 55 mg per 100 g.
As the UK's number 1 source for British Rabbit Meat, we can offer you Rabbit any way you want it: whole Rabbit, just Legs or Loins - bone-in, boneless. The Shoulders are really AND rabbit is just as delicious hot in the winter or cold with salad in the summer. A really versatile Meat for the 21st Century. |
|  | Cooking Tips
There are two points to remember when cooking Rabbit:
First, like all game meat, Rabbit is best cooked in a liquid. Yes, you can certainly grill Rabbit if you first brush it well with cooking oil and you can Barbecue Rabbit the same way. If oven-roasting, coat the meat with oil and then wrap in foil. However, Rabbit will be really at its most tender if you cover it, or keep spooning it, with liquid - stock, sauces, marinades etc - while it is cooking. "Slow Cookers" are an ideal way of producing a really tasty, tender meal.
Second, if you want to cook it in a microwave, we suggest you carefully follow the method used in the "Rabbit in Tomato Sauce recipe", detailed in our Simple Recipes section. Many types of meat are difficult to cook satisfactorily in a microwave and for success with Rabbit please follow the guidelines shown!
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| 1. Rabbit Duke
One of our favourite recipes and VERY easy to do!
One of our PortionPacks will be enough for 2 people.
Method: Place the Rabbit joints in a well-buttered dish. Slice an onion very thinly and place on top with 2 sliced tomotoes. Sprinkle on salt and pepper, then add 30g (1 oz) grated cheese and a large nob of butter. Bake for about 1 hour in a moderate over (175C, 350F or Gas Mark 4) or until tender. |
| 2. Microwaved Rabbit in Tomato Sauce
Use one PortionPack for this recipe. Place 1 finely chopped Onion with 2 tablespoons of Oil in a dish and microwave on full power for 2 minutes. Add the Rabbit portions and toss in the cooked Onion. Arrange the thickest Rabbit pieces towards the outside of the dish. Scatter 110g (4 oz) of finely sliced Mushrooms over the Rabbit. Pour over 1 - 250 or 300g can of Tomota and Onion "cook-in" sauce and 4 tablespoons of hot water.
Cook for 15 minutes on full power - stirring and turning the Rabbit pieces after 7 minutes. Allow to "stand" for 5 minutes before serving hot - with fresh vegetables or cooked rice. Alternatively, may be served cold with salad. Times given are for a 650 watt microwave.
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| 3. Rabbit & Bacon Pie
YOU WILL NEED: 2 Rabbit Portion Packs (WIP01); 3 Rashers of Bacon; 2 medium onions; 2 medium carrots; approx. 220 g (half lb) sausage meat or sausages. Seasoning.
METHOD: Wash Rabbit and put in saucepan with peeled and chopped carrots and onions. Season and add enough water to just cover meat. Cook until tender. Remove from pan and cool. Carefully take the meat off the bones by hand and put in pie dish with the vegetables, after you have put a Pie Funnel into the dish. Skin sausages and cut each into 3 or 4 pieces or roll sausage meat into small balls, and put in the pie dish with the rabbit. Cut the bacon rashers into several pieces and place on top of the filling. Strain the cooking liquor and pour into pie dish to come half way up the meat.
Make the pastry: (8 oz, 225g, plain flour to 4 oz, 112g, fat - (lard, margarine or mixture), and about 3 - 4 tablespoons of water). Roll out pastry to be about 1 inch larger than the pie dish all round. Cut a 1 inch wide strip of pastry and press on to the moistened edge of the pie dish and the same for the pie funnel. Put the pastry on, having cut a small hole in the pastry for the pie funnel to go through. Press pastry well down to seal.
Bake in centre of oven at 220C or 425 F, Gas Mark 7 for approx. 30 minutes. Remove from oven and pour the remaining cooking liquor through the pie funnel into the pie. Leave until cold. I love this Pie cold - but my wife prefers it hot. You decide! Serves 4.
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| 4. Rabbit - the Maltese way
Thanks to one of our Customers - Anne Armstrong - for this super recipe. Well worth trying!
Your will need:
1 Rabbit (portioned), or use 4 - 6 rabbit portions.
2 Onions
6 garlic cloves, peeled
3 large tomatoes, peeled and chopped OR one tin of chopped tomatoes mixed with one teaspoon of sugar
2 tablespoon tomato paste
6 carrots peeled and sliced
1 cup peas
2 bay leaves
one good pinch of mixed herbs
one tablespoon of oregano and one of basil
1 tsp olive oil
1 stock cube
salt and pepper
1 1/4 cups red wine
flour to coat rabbit portions.
Method:
Add salt and pepper to flour. Mix well. Roll the rabbit portions in the seasoned flour. Cook rabbit in olive oil until slightly brown. Add onions, garlic, tomatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube, peas, bay leaves and all herbs.
Bring to the boil and simmer for about 1 1/2 hours. (A slow cooker is ideal for this dish). Add more wine if the sauce begins to dry up.
Serve with pasta and a green salad. |
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