Rabbit resurgence: Why it's time to embrace this lean protein
Rabbit meat is delicate, easy to digest, and contains a high amount of protein with a low-calorie count. It is considered one of the healthiest meats in the world, though it's not very popular. Many people think of a rabbit carcass or loin when introducing solid foods to a baby’s diet. It's no coincidence that this meat is recommended for children and the elderly. Difficult to prepare? Here's a recipe for a stew that doesn't require culinary expertise.
Back in the day, rabbits were raised on many farms, mainly for sale, but occasionally, one carcass was kept for personal use. Currently, home rabbit breeding is not as widespread. In many stores, rabbit meat is only available by special order. However, obtaining it is worthwhile due to its abundant nutritional value.
How much does a rabbit carcass cost?
Rabbit meat is more expensive than poultry but cheaper than beef or lamb. The most costly part is the loin, while the carcass or legs are more affordable but require more preparation. The price of the meat depends on the breeding source. In supermarkets, you can find much cheaper portions than those from a local seller. However, it's important to note that meat from a reliable source will also be better quality.
Rabbit stew in Greek cuisine, known as stifado
Greek stew, stifado, is a classic dish from Crete, known for combining rabbit, pearl onions, and aromatic spices. The residents of Crete borrowed the idea for stifado from the Venetians, who prepared a similar dish with beef. The Cretans replaced it with much healthier and lighter rabbit meat. The dish is full of aromatic spices, such as cinnamon and cloves, which create a unique flavour, combined with wine and balsamic vinegar.
How to easily prepare rabbit stew?
If you have a carcass with bones, separate the meat. You can use the bones to make jelly or broth for soup. Serve rabbit stew with groats, rice, or dumplings.
Ingredients:
- Rabbit carcass (boneless)
- 50 grams of flour
- 150 grams of bacon
- 1 onion
- 1 tablespoon of oil for frying
- 2 cloves of garlic
- 1 carrot
- 2 tablespoons of tomato paste
- 1 litre of hot water or vegetable broth
- 100 grams of mushrooms
- 120 millilitres sour cream 12%
- Salt and pepper to taste
Instructions:
- Wash the rabbit meat and cut it into cubes, dusting it with flour. Cut the bacon into cubes, peel the onion, and chop it.
- In a pan with a small amount of oil, sauté the onion, then add the thinly sliced garlic and bacon. Finally, add the rabbit meat.
- After lightly browning on each side, transfer all ingredients from the pan to a pot with a lid.
- Add tomato paste and sliced carrot, then simmer for about 45 minutes.
- Regularly add hot water or vegetable broth to the stew.
- Fifteen minutes before the end of cooking, add mushrooms sautéed in a pan.
- When all ingredients are soft, thicken the rabbit stew with cream. Pour some hot broth from the stew into a glass, let it cool, mix with cream, replenish with hot broth, and pour back into the pot. Mix and bring to a boil.
- Season with salt and pepper to taste.
