Whole Young Rabbit - ~2.5-3lbs
This rabbit is farm-raised on a diet of sweet alfalfa, oats, wheat and barley. It has never received or been given antibiotics, hormones and never fed animal by-products. The care of raising these animals results in a lean and tender meat with a delicate and slightly sweet flavor.
Low Saturated Fatty Acids
Stove Top Cooking:
Medium heat on the top of the stove or 325 to 350 degrees oven cooking temperature slowly cooks rabbit to perfection. Rabbits low fat content necessitates a longer cooking time to insure a moist and render meat. When sautéing or pan frying rabbit, a medium high temperature is best.
To boil rabbit, put the meat in a heavy pot with two or three whole stalks of celery, one whole unpeeled onion, a few pinches of rosemary leaves, salt and pepper, and enough cold water to completely cover the meat. Bring the water to a boil, then cover and simmer.
Rabbit is done when a sharp fork pierces the meat easily and the juice runs clear.
Before grilling, parboil the meat approximately 10 to 15 minutes to speed up the cooking process. Place the rabbit pieces on foil over a medium charcoal fire and cook until tender. Baste with your favorite barbeque sauce.