Ingredient: Rabbit
Category: Game
Season: All
Rabbits are small mammals in the family (Leporidae of the order Lagomorpha), found in several parts of the world.
There are seven different genera in the family classified as rabbits, including the European rabbit (Oryctolagus cuniculus), cottontail rabbit (genus Sylvilagus; 13 species), and the Amami rabbit (Pentalagus furnessi, endangered species on Amami Ōshima, Japan).
There are many other species of rabbit, and these, along with cottontails, pikas, and hares, make up the order Lagomorpha.
Rabbits generally live between four and twenty years.
Differences between rabbits and hares
Rabbits are clearly distinguished from hares in that rabbits are altricial, having young that are born blind and hairless.
In contrast, hares are generally born with hair and are able to see (precocial).
All rabbits (except the cottontail rabbit) live underground in burrows or warrens, while hares live in simple nests above the ground (as does the cottontail rabbit), and usually do not live in groups.
Hares are generally larger than rabbits , with longer ears, and have black markings on their fur.
Hares have not been domesticated , while rabbits are often domesticated or farmed.
Rabbits as food
European rabbits and hares are food meat in Europe, South America, North America, some parts of the Middle East, and China, among other places.
Rabbit is still commonly sold in UK butchers and markets, although frozen imported rabbit may be available in some supermarkets.
Fresh rabbit is best.
At farmers markets and the famous Borough Market in London, rabbits will be displayed dead and hanging un-butchered in the traditional style next to braces of Pheasant and other small game.
When used for food, rabbits are both hunted and bred for meat.
Snares or guns along with dogs and ferrets are usually employed when catching wild rabbits for food.
In many regions, rabbits are also bred for meat, a practice called cuniculture.
Rabbit meat is a source of high quality protein. It can be used in most ways chicken meat is used.
Rabbit meat is leaner than beef, pork, and chicken meat.
Rabbit products are generally labelled in three ways:
A Fryer, this is a young rabbit between 1½ and 3½ pounds and up to 12 weeks in age.
This type of meat is tender and fine grained.
A Roaster, usually over 4 pounds and over 8 months in age.
The flesh is firm and coarse grained and less tender than a fryer.
Giblets are roasters, that include the liver and heart.
One of the most common types of rabbit to be bred for meat is the New Zealand white rabbit.
Rabbit meat is very underrated in the U.K..
It has a firmer, meatier flesh than chicken and wild rabbit particularly has a lovely light, gamey flavour.
Cook wild rabbit jointed and on the bone for maximum flavour.
Domestically-reared or farmed rabbit is also available jointed and on the bone for roast rabbit, either works perfectly. |