Hare Raising

Rabbit meat is one of the leanest and healthiest meat. Unfortunately, not many Filipinos eat it. Maybe it’s because rabbit is not indigenous to Philippines or we think of images of cute fluffy white bunnies and we don’t like to think of it on our plates. Despite the resistance, this lean meat is the best alternative to beef and pork.

Here are few reasons why we should eat rabbit

• Contains least amount of fat among other available meats.
• One serving of rabbit meat contains less calories that the same size portion of beef and pork.
• Rabbit meat is almost zero cholesterol, low in saturated fat and has less sodium
• It contains Vitamin B-12 which helps your central nervous system, metabolism and formation of red blood cells.
• It contains Calcium, Phosphorous and Selenium- an antioxidant that helps fight lung, prostate and skin cancer. And combats hardening of arteries.

The taste of rabbit is comparable to chicken but not identical. It does not have a strong flavor. Rabbit has a high ratio of edible meat. And because it is so lean, it tends to be a little tough when eaten. It is best to make stew from of it. Rabbit meat is available at KC Rabbitry 0932 858 4073.

RABBIT ORANGE STEW

• 1 whole rabbit, cut into small pieces

Marinade:

• 1/2 tsp ground pepper
• 1 cup red wine
• 1/4 cup orange juice (fresh)
• 2 pcs bay leaf
• 1 tsp paprika
• 1 tbsp thyme (fresh), chopped
• 1 tbsp rosemary (fresh), chopped
• all-purpose flour
• olive oil
• 250g bacon
• 1 pc white onion (small), sliced
• 500ml chicken stock
• 2 cups diced tomatoes(canned)
• 1 cup green olives, whole
• orange zest

Procedure:

1. Combine rabbit, ground pepper, red wine, bay leaf , paprika, thyme and rosemary in a bowl and marinate for at least 2 hours.
2. Drain liquid and set aside. Dry and dredge in flour rabbit pieces. In a medium pot, heat olive oil. Sear and brown rabbit.
3. Using the same pot, over medium-low heat, cook bacon. Add onions and cook for another 2 minutes or until onions are translucent.
4. Add chicken stock, diced tomato, liquid marinade and seared rabbit. Season with salt.
5. Simmer for 30-45 minutes over medium heat until rabbit meat is tender. Add more chicken stock if needed.
6. Towards the end of cooking, add green olives. Serve rabbit with sautéed vegetables (carrots, potato and mushrooms). And sprinkle with orange zest on top.

Source: Pages 10 – 12 of Cook Magazine February 2015 issue