One of my most favorite things about being in San Francisco is the large number of quality farmers markets they have around here! One of my most favorite being the embarcadero market on Saturdays. I am not sure why, but no matter how many times I go, I always find myself yearning to return by the time the next Saturday rolls around; I love it!
So why am I going on and on about the farmers markets? Did I mention they were awesome?...okay, okay, let’s get to it then, shall we? I love to experiment with food and this past Saturday, I finally decided to experiment with rabbit!
The reason I am writing about it, instead of just listing it as a recipe (which I will also do) is because it is one of the leanest and best sources of protein you can eat!
Not only is it lean with a lower fat content, equivalent if not lower than chicken, but the fat it does have are all conjugated-linoleic acids, omega-3, and omega-6; aka: the healthy or good fats.
So why am I going on and on about the farmers markets? Did I mention they were awesome?...okay, okay, let’s get to it then, shall we? I love to experiment with food and this past Saturday, I finally decided to experiment with rabbit!
The reason I am writing about it, instead of just listing it as a recipe (which I will also do) is because it is one of the leanest and best sources of protein you can eat!
Not only is it lean with a lower fat content, equivalent if not lower than chicken, but the fat it does have are all conjugated-linoleic acids, omega-3, and omega-6; aka: the healthy or good fats.
It also has a very high protein content, making this an optimal source of protein! I was shocked as to why we don’t eat more of this. Apparently, there is a thing called rabbit-starvation. Also known as protein poisoning, it occurs when you consume extreme amounts of lean meat resulting in an excess amount of protein with very little fat to the point your body can not properly metabolize it. So, just enjoy in moderation??
So what does it taste like? Very similar to chicken and when properly cooked, leaves no “gamey” taste behind. I’d say I definitely found a new staple in my diet, whether my fiance’e likes it or not ;)
So now you want to try your own rabbit….but what do you do?
The rabbit we bought was a headless, skinned, whole rabbit, so unless you can find just the meat or you or someone you know doesn’t mind chopping up some rabbit and breaking some bones, this may not be for you. While I was off purchasing the ingredients for our dish, Brian (my fiance’e) was given the task to cut up the rabbit. For this, we simply found a youtube video on how to take the little bunny apart. We were also told to save the liver and kidneys because those are pretty tasty too. I am still trying to find recipes for those, but I think I may be the only brave one to try them, as Brian is not too keen on trying those, but I’ll keep you posted on how those go! Once I arrived home with the ingredients, the cooking began!
Olive oil/Cooking spray
Medium onion finely chopped
Chicken broth (300mL)
Dry white wine (200 mL)
Rosemary
Course ground mustard
Nonfat plain greek yogurt (1 small container- I used Fage)
So what does it taste like? Very similar to chicken and when properly cooked, leaves no “gamey” taste behind. I’d say I definitely found a new staple in my diet, whether my fiance’e likes it or not ;)
So now you want to try your own rabbit….but what do you do?
The rabbit we bought was a headless, skinned, whole rabbit, so unless you can find just the meat or you or someone you know doesn’t mind chopping up some rabbit and breaking some bones, this may not be for you. While I was off purchasing the ingredients for our dish, Brian (my fiance’e) was given the task to cut up the rabbit. For this, we simply found a youtube video on how to take the little bunny apart. We were also told to save the liver and kidneys because those are pretty tasty too. I am still trying to find recipes for those, but I think I may be the only brave one to try them, as Brian is not too keen on trying those, but I’ll keep you posted on how those go! Once I arrived home with the ingredients, the cooking began!
Olive oil/Cooking spray
Medium onion finely chopped
Chicken broth (300mL)
Dry white wine (200 mL)
Rosemary
Course ground mustard
Nonfat plain greek yogurt (1 small container- I used Fage)
In a large saucepan, apply a small amount of oil or fully spray with cooking spray. Add the finely chopped onion and allow to sauté for about 3 min. Add the rabbit and allow it to brown on each side before adding the rosemary and mustard (not too much because the reduction will become a sauce for your rabbit later). Next, add the chicken broth and white wine and stir around a bit. Cover the dish and simmer for 25 min, then flip each piece of the rabbit and continue to simmer for another 25 min. Once the time is up, remove the rabbit, keeping it warm (I put it on a plate and just set it in the microwave, but didn’t turn it on). Reduce the left over sauce, boiling off the extra moisture for about 5 min or so. Once reduced and slightly more viscous, add the container of greek yogurt and stir/mix well. Add the rabbit back to the sauce and enjoy! Brian put his over rice, but I am sure it would be delightful alone, over greens, over a steamed vegetable medley, or anything else you can come up with! Happy kitchen experimenting!
Peace, Love, & Strength,
Jayme
Jayme