Rabbit: The Other White Meat

The big question: why don’t Americans eat more rabbit? Is it because they are cute and fuzzy? Or because some people keep them as pets? In fact, we are eating more rabbit now than at any other time since World War II. But that’s still not a lot, compared to European countries, and it’s a delicate subject with many people. We’ve already posted about the reasons to eat rabbit.

Rabbit Pot de Provence, click for recipe

This question has been coming up for years. The Washington Post interviewed Ariane in 2008 for this article about restaurants serving rabbit, and the dubious reception of diners. In 2014, ABC News reported that rabbit was the new trendy white meat, and again, asked Ariane for a comment.

This week our friend David Tanis is encouraging New York Times readers to try eating rabbit, like the French do. Click through for the story and recipe. We love the classic rabbit with mustard recipe that Tanis shared on our website.

Cooking Rabbit Meat

Great-tasting, tender and lean rabbit meat can take the place of chicken in many recipes. For those not looking to fuss, a whole roasted rabbit makes a satisfying meal. Or try our White Rabbit Lasagna recipe for a creamy, tomato-sauce-free version of this dish. There are other rabbit recipes to browse.


Watch our how to cook rabbit video, featuring Chef Eric Ripert and Ariane, for a quick tutorial on cooking rabbit two ways.

Shop for rabbit at dartagnan.com – you are just in time for Easter.

Did You Know? Rabbits are environmentally-friendly, easy to raise, and produce tender white meat that is considered the most nutritious protein by the USDA.




3 Comments Add yours

  1. coloradohope says:

    I like rabbit but I think it’s difficult to cook well; in my experience it’s easy to overcook it and dry it out. I guess it’s leaner than chicken or similar poultry? I’ve even had dry rabbit at really good restaurants. So maybe some hints about getting it right?

    1. D'Artagnan says:

      Good question! Rabbit is very lean, just like chicken, with more connective tissues, and is susceptible to the same risks of overcooking and drying out. Your best bet is to use a moist method and slow cook over low heat. Brown the meat first, as you would with anything going into the slow cooker or Dutch oven. You will notice that many traditional rabbit recipes call for braising in a stew or sauce. A great way to cook rabbit leg is to confit – that is, slow cook in fat, such as duck fat or olive oil.

      If you roast rabbit, be sure to baste often, and rub with butter, olive oil, lard or duck fat. You can protect it with bacon as well, and marinate the rabbit meat to impart moisture before cooking. Be sure to let it rest after roasting, and only cook to 160 degrees Fahrenheit, which means taking it out of the oven 5-10 degrees before your meat thermometer reads 160. It is OK for the meat to still look pink, as long as you get to that temperature, and use a meat thermometer.

      You might also cut the rabbit up, as the legs need different cooking time than the saddle. The saddle and loin are better suited to quick cooking, the legs for braising. We hope you try rabbit again soon and have a better experience. Let us know!

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