The domesticated rabbit is a rare
food option for most Americans. The meat is comparable to poultry and
provides an economical alternative to larger animals. During World War
II, the government encouraged the raising of rabbit to relieve the
burden of a red meat shortage. Today the domesticated rabbits commonly
distributed in the United States are New Zealand and Belgian hybrids or
imported Chinese rabbits. Rabbit meat is typically available fresh or
frozen.
Source of Nutrition
Rabbit meat is well known for its high protein
content. A 3-oz. serving of rabbit meat contains 28 g of protein, more
than beef or chicken. Rabbit is also a concentrated source of iron. A
serving contains more than 4 mg. Additionally, the meat provides a wide
range of minerals. The highest levels include 204 mg of phosphorous and
292 mg of potassium. The calories in rabbit meat are low. A serving
contains only 147 calories.
content. A 3-oz. serving of rabbit meat contains 28 g of protein, more
than beef or chicken. Rabbit is also a concentrated source of iron. A
serving contains more than 4 mg. Additionally, the meat provides a wide
range of minerals. The highest levels include 204 mg of phosphorous and
292 mg of potassium. The calories in rabbit meat are low. A serving
contains only 147 calories.Environmentally Friendly
Today
the awareness that environmental resources are valuable is spreading.
The process for raising beef places a burden on grain and water
supplies. An environmentally friendly
solution to losing resources to larger animal production is producing
rabbit meat. The environmental impact from raising rabbits is low. The
period from conception to harvesting maturity is only three months, and
the amount of food they eat is minimal when compared to other animals.
The USDA regulates the meat. Some antibiotics are used, but the animals
are tested for residues. No hormones are administered.
solution to losing resources to larger animal production is producing
rabbit meat. The environmental impact from raising rabbits is low. The
period from conception to harvesting maturity is only three months, and
the amount of food they eat is minimal when compared to other animals.
The USDA regulates the meat. Some antibiotics are used, but the animals
are tested for residues. No hormones are administered.Versatile Culinary Ingredient
The
meat from a young rabbit is white and tender, with a mild flavor. A
young rabbit, or a fryer, weighs between 1.5 and 3.5 lbs. and is about 3
months old. Chefs use the meat similarly to the meat of young chickens.
Rabbit steaks and chops are served with pasta, rice and sauces. The
meat from a mature rabbit is darker and firm, with a stronger flavor. A
mature rabbit typically weighs more than 4 lbs. and is about 8 months
old. The meat from older rabbits requires a longer cooking time and is
generally used in ways similar to tougher cuts of beef. The meat adds
protein to casseroles, meat pies and stir-fry dishes.
