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.
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.