Few years back, rabbit meat recipe is as common as chicken recipes that we eat in any classy restaurants nowadays. But what makes this meat so popular before? What are the health benefits of it? Few years back, rabbit meat recipe is as common as chicken recipes that we eat in any classy restaurants nowadays. But what makes this meat so popular before? What are the health benefits of it?
Here are the top reasons why eating rabbit meat is perfect for your diet.
The best white meat in the market.
- High percentage of digestible protein.
- Lesser fat compared to other meats.
- Lesser calorie compared to other meats.
- Cholesterol free.
- Less sodium content. Delicious Rabbit Stew in a Wine
- Butter, 4 tablespoon
- Red wine of 3 1/3 cup only
- 1 pound small white mushroom,
- Olive oil, 3 tablespoon
- Julienned 1/4 pound pancetta
- Cute rabbit meat into 6 pieces; reserve the liver, heart, and kidney. Meat should be about 2 1/2 pound.
- Rosemary, 3 fresh sprigs
- Sugar, 1 tbsp.
- Black pepper
- 1 lb. peeled pearl onion
- Onion medium size, finely chopped
- Chicken stock, 4 cups
- 4 Garlic cloves, minced
- 1 leek the white part only, trimmed
- 2 carrots, Peeled
- 1 bay leaf
- 1 turnip, Peeled
- Thyme, 6 fresh sprigs
- 2 stalks of Celery
1. Seasoned the meat with pepper and salt. Melt 1/2 butter and 1/2 oil then brown each side of the meat. Remove the meat from skillet then reduce heat. Add onions and garlic, cook the meat on it until slightly softened.
2. Chop celery, turnip, leek and carrots, add ingredients to pan. Then add the thyme, rosemary, and bay leaf. Cook and stir occasionally ‘till to the veggies turn brown. Add the wine until reduced to two thirds. Add the rabbit meat and the chicken stock, then cook for 25 minutes.
3. Remove the meat then increase heat then simmer until liquid reduced to half. Add the liver, heart, and kidney. Let it simmer until firm to touch; transfer them to food processor leaving vegetables and herbs to the pan, puree until it is smooth.
4. In clean skillet, add sugar, butter, 2 cups water, and pearl onions. Boil to high heat then simmer until all water evaporates. Stir to mix onions in its syrup then cook and simmer again until the onions caramelize. Heat remaining oil and add pancetta, cook to crisp and then drain on the paper towels to remove excess oil.
5. Increase heat then add the mushrooms, saute until the color turns golden.
6. To assemble, strain the sauce to large skillet; add the meat and then warm over medium heat. After which, add the pearl onions, mushroom, and pancetta.