I was without internet for a few days. Now I'm making up for it with a delicious rabbit recipe. Lots of photos! Rabbit meat is very tender and low-fat. In terms of flavor, it is closest to chicken or turkey. When it comes to nitrogen compounds, rabbit meat is only surpassed by hare and turkey, and in terms of fat content, it's leaner than fatty beef, pork, and also fatty duck and goose. As for its vitamin composition, rabbit meat is one of the best: it contains more vitamins B6, B12, and PP than any other meat.
- medium rabbit
- one large carrot
- 1 large parsnip
- a bunch of fresh thyme
- 1 glass of heavy cream (better, of course, homemade)
- sea salt and freshly ground black pepper
Cut the rabbit into pieces and boil a little. Remove the foam and drain most of the broth (you can put it in containers and in the freezer; we will need it for risotto).
Peel carrots and parsnips and grate on a large grater; you can cut into strips. Remove the thyme stems, leaving only the leaves.
Add vegetables, cream, and thyme to the rabbit, salt and simmer for a little more than an hour (Next try, depends on the amount of rabbit).
Ready meat can be eaten as a main course with some light vegetable salad. Ready tender meat can be added to pasta, risotto, used cold as an appetizer, or as a filling for bruschetta.
Cut the rabbit into pieces and boil a little. Remove the foam and drain most of the broth (you can put it in containers and in the freezer; we will need it for risotto).
Peel carrots and parsnips and grate on a large grater; you can cut into strips. Remove the thyme stems, leaving only the leaves.
Add vegetables, cream, and thyme to the rabbit, salt and simmer for a little more than an hour (Next try, depends on the amount of rabbit).
Ready meat can be eaten as a main course with some light vegetable salad. Ready tender meat can be added to pasta, risotto, used cold as an appetizer, or as a filling for bruschetta.
