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home > food & wine dictionary > rabbit

Food and Wine Dictionary


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 rabbit 

The domesticated members of the rabbit family (a rodent relation) have fine-textured flesh that is almost totally white meat. They're plumper and less strongly flavored than their wild counterparts. A mature rabbit averages between 3 and 5 pounds, much smaller than its relative the hare (which usually weighs in at between 6 and 12 pounds). Fresh and frozen rabbit is available dressed either whole or cut into pieces. The best will be young and weigh between 2 and 2 1/2 pounds, and should have light-colored flesh. These are the most tender and mild-flavored and can be prepared in any manner suitable for young chicken (such as frying, grilling or roasting). Older or wild rabbits benefit from moist-heat cooking such as braising. See also  GAME ANIMALS; HARE.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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