RABBIT MEAT

HISTORY

The rabbit is native to North Africa and Spain. The Romans began importing rabbits to Italy in around the third century BC. During medieval times new-born rabbits and foetuses, known as laurices, were widely eaten in Spain and Italy as they were not considered meat and could be eaten on fish days.

From the fifteenth century on it was common practice for sailors and explorers to release breeding rabbits on islands to provide a supply of fresh meat. The rabbit is now found throughout Europe, South America, Asia, Africa and Australia.

In the first half of the twentieth century the rabbit population exploded. Myxomatosis, introduced as a form of pest control in Australia in 1951, and later in Europe, killed more than 95% of rabbit populations.

Rabbit is appreciated much more in Europe and appears regularly on the dinner table in Italy, France, Belgium, Spain, Sweden and Cyprus. Malta and Crete compete for highest rabbit consumption per head of population.

BIOLOGY

The rabbit is a member of the family Leporidae, which includes the hare. Rabbits are gregarious and nocturnal animals that feed on grasses and herbaceous plants but will also eat bark when grass is not available. Rabbits are highly efficient at converting plant proteins into animal proteins (their conversion rate is double that of cattle, for example).

NUTRITION

Rabbit meat is relatively low in fat and high in protein. It is a good source of niacin, iron, phosphorus, and vitamin B12.

BUYING
Select rabbits by size; they should be large enough to yield a decent amount of meat, but not too large. Younger, smaller animals will be more tender and better suited to quick cook methods such as roasting or barbecuing. Larger, older rabbits will have more flavour but may be less tender and so better suited to slower cooking.

STORING
Fresh rabbit will keep in the fridge for several days (or longer if vacuum packed). Freezing is not recommended as this can make the meat too dry.

PREPARING
To joint a rabbit, cut the hind quarters away from the body and separate the legs. Halve the leg joints. Cut the body (saddle) horizontally through the backbone into two or three portions, stopping at the rib cage. Cut lengthways through the breastbone and divide the ribcage section in half.

As rabbit meat is very lean, care should be taken to prevent it from drying out during cooking. Marinating or barding (covering in a fat or wrapping in bacon) can help moisten the flesh during roasting or barbecuing.

Ref:

http://www.eattheseasons.co.uk/archive/rabbit.htm