Somewhat unusual in North America, rabbit meat is light and tender, easy to prepare and perfect for a variety of sophisticated Italian and French inspired dishes. Referred to as fryers, whole rabbits are rich in flavor, somewhat akin to chicken but even more delectable. You can cook them whole or cut them down into six cuts: two small front legs, two large, meaty back legs, and two saddle halves. Low in fat and cholesterol, these rabbits are all-natural, free from any additives or preservatives.
If you want to cook your rabbit whole, roast it alongside potatoes with lemon and rosemary. Use the cuts in rich stews or casseroles. Think of it a bit like a chicken but with its rich flavor able to stand up against a variety of heady, decadent sauces.
- Preservative and additive free
- Lower in fat, calories, and cholesterol than chicken
- High in protein and vitamin B
Pel-Freez is the go-to rabbit meat processor in the US. Started in 1911, this family run business has recently recommitted itself the best standards in animal welfare. Their meat is all natural and preservative and additive free.