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Tender domestic rabbit, vacuum packed.
Rabbit is higher in protein and lower in fat than any common meat, including turkey.
You can cook rabbit with any recipe used for veal or chicken. It is very fine grained white meat, and cross between veal and chicken is a pretty apt description.
My favorite is to brown a cut up rabbit in skillet with just a little oil. Then put the pieces in a baking dish, cover with a can of evaporated milk, salt a pepper. Then bake in a 225 degree oven for 4 hours. OUTSTANDING.
The milk helps keep the low fat rabbit moist.