Rabbit meat: A forgotten culinary gem in the kitchens
Rabbit meat is delicate, easy to digest, and rich in protein with low-calorie content. It is one of the healthiest meats available, yet it is not very popular. Many consider rabbit meat when introducing solid foods to a baby’s diet. It is no coincidence that this meat is recommended for children and the elderly. Is it difficult to prepare? Here’s a recipe for a stew that doesn’t require culinary training.
Back in the day, rabbits were commonly raised on farms primarily for sale, with occasionally one carcass kept for personal use. Nowadays, home rabbit breeding is not as prevalent. In many shops, rabbit meat is only available by special order. However, it’s worth the effort due to its high 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, whereas the carcass or legs are more inexpensive but require preparation. The cost of the meat depends on how it is bred. Supermarkets often offer more affordable portions than local sellers. 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 its combination of rabbit, pearl onions, and aromatic spices. The residents of Crete borrowed the idea for stifado from the Venetians, who made a similar dish with beef. The Cretans substituted it with much healthier and lighter rabbit meat. The dish is full of aromatic spices, such as cinnamon and cloves, which, combined with wine and balsamic vinegar, give it a distinctive flavour.
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
- 950 millilitres of hot water or vegetable broth
- 100 grams of mushrooms
- 120 grams of 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, and peel and chop the onion.
- 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 the ingredients from the pan to a pot with a lid.
- Add tomato paste and sliced carrot, and simmer covered for about 45 minutes.
- Regularly add hot water or vegetable broth to the stew.
- Add mushrooms sautéed in a pan 15 minutes before the end of cooking.
- When all ingredients are tender, 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.
