Description: The moist and juicy all white meat of rabbit is the perfect substitute for your favorite chicken or veal recipe.
Preparation: A medium heat on top of the stove or 325 degrees to 350 degrees F oven cooking temperature slowly cooks rabbit to perfection. Rabbit's low fat content necessitates a longer cooking time to insure a moist and tender meat. When sauteing 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 meat pierces easily and the juices run clear.