What are the best tips for cooking rabbit meat?

The best tips for cooking rabbit meat depends on the size of the rabbit, its age and cut of meat. The rabbit is cut into sections such as chicken - two hind legs, two front legs and two to four parts of the saddle or Bedelence - and each part is ideal for certain types of cooking. The meat is usually slim and should be often based during cooking to make it wet. It shouldn't be cooked. Basic recipes for chicken can be used to cook rabbit meat.

saddle or lumbar slices of rabbit meat are the smallest and should be roasted, grilled or baked. The hind legs are harder, especially in older rabbits, and should be steamed or steamed. The front legs have small meat, but can be used in steamed small and soups. Thin strips along each side of the loin called Tenerloin are considered the best slices.

frityers, who are rabbits breeding farms of under 12 weeks, have fine meat and roasters that are rabbits breeding farms older than eight MONTHS, have harder meat. Rabbits Chovany Farm have a light rBed -shaped color such as white meat in chicken. The meat of wild rabbits, which are hunted in many places, is darker and has more game taste. Being a wild rabbit is not fed by grain, it tends to lack tenderness and is usually hard. It has a slightly higher number of proteins, but has less nutritional value than rabbits of breeding farm and is higher in cholesterol.

before cooking rabbit meat can be marinated or spices can be applied to the outside and inside the cavity of the body. Rabbit meat does not have marbling and is very slim. Basting his cooking will help prevent too dry from becoming too dry. Rabbit meat has a smooth texture and a slightly sweet taste. It's all white meat and some people say it tastes like a chicken.