Cooking Techniques

To someone who has consumed your typical proteins (beef, pork, and chicken), rabbit may seem like an adventure! You may expect rabbit meat to be chewy, maybe with a hard grain, to reflect the environment wild rabbits come from.

Well rabbit is not as different as you might think! Much like other meats, rabbit meat is distinguished based on the type of rabbit you eat. For example, domestic rabbit meat is less gamey and less, while wild rabbit meat is drier and leaner.

In terms of essence, rabbit meat tastes almost like chicken, almost sweet with a gamey taste. That will change, though, depending on the recipe you’re using. The right combination of spices and marination can either bring out the flavor of the rabbit or make it wilder!

So now that we have peaked your interested in trying rabbit, we are here to help you cook it!

Considering that a rabbit is such a dainty little creature with not as much flesh as your average chicken, it makes sense to use every part of the animal. But since a rabbit is so small, it’s challenging to determine which part of a rabbit you should use, and what the right ways are.

If you buy rabbit meat from your frozen food aisle, you’ll probably find different pre-cut items scattered here and there. But if you’re a beginner who’s curious about catching game, butchering it, and eating meat, this guide can help you.

The Legs: Remember that the meat on a rabbit’s leg is tougher than the rest of the body because rabbits exercise their legs more. With rabbit legs, we recommend braising them in liquid then serving them as they are, so the meat falls off the bone. You’ll find plenty of recipes for rabbit stew and confit and even tikka masala that utilize the hind legs and front quarters beautifully. But for anyone new to rabbit, keep your recipe simple so you can get used to the flavor.

The Saddle: This is the cut of meat that goes from the rib cage, all the way to the hind legs. As much as a rabbit works its legs, the muscles in its saddle, aka the two loin muscles and the ski surrounding it work harder to keep it stable, so you’ll find plenty of tender meat and muscle to chew on. It’s better to roast saddle meat on the bone since it adds flavor and keeps the meat moist. If you want to cook the rabbit quick, though, remove the loin and cook it separately.

The Belly: While many people like to use the belly flap for rillettes and pates, we’d suggest cutting the boneless meat in thin strips, like bacon. You’ll get premium meat and a delicious rabbit cut.

The Organs: The heart, liver, and kidneys are tasty and nutritious and typically used for sausages and stuffing, though you can also use it for a rabbit pot pie. Rabbit blood is also used for different stews and recipes, as well as blood pudding and sausages.

As for the non-fleshy parts, internal organs, and guts, those can be grounded and used to make pates, haggis, and sausages.

Rabbit Head: The rabbit head and brains are a popular treat in many countries, so you shouldn’t have a problem finding the right recipe for pasta, soups, and stews. The head is traditionally used to make stock, so if you want, you can use cook some to use for future dishes.

As for the brain, if you’re buying rabbit meat, you won’t find it easily since the brain is considered one of the odder rabbit bits. But, in places like China, the brain is considered a delicacy. So, it’s up to you if you want to search for rabbit brain to eat.