Rabbit Whole Fryers
|Six 2.75-3lb rabbit fryers (Approx. 17lbs total).|
|No Added Antibiotics or Hormones|
Rabbit meat is tender, lean, and juicy, with a flavor somewhat similar to chicken, but richer. Whole rabbits (aka fryers) are a great choice because they offer meat for both fast and slow cooking applications.
Each rabbit can be separated (see Recipes & Tips for info) into a total of six different cuts: two small front legs, two large, meaty back legs, and two saddle halves (each of which includes a small loin). This allows you to cook lighter, faster cooking dishes with the saddle meat while using the richer leg cuts for delicious stews and braises.
Air chilling (as opposed to the cheaper and more common industrial water chilling) rabbits is a more environmentally sound process that generates less waste and further improves the flavor and texture of the meat (water chilled rabbits can absorb water during the chilling process).
These rabbits are raised by Grupo Hermi, a company that has been raising top quality rabbits in Spain for over 40 years. They control all aspects of production from breeding for superior genetics to innovative farming, processing & packaging. European chefs have very high standards when it comes to rabbit, and Grupo Hermi delivers.
RECIPES & TIPS
Rabbit Saddle Meat & Loins
The saddle meat is quite tender and can be cooked using most high heat, fast methods. You can grill it whole, or cut it into medallions & strips for sautéing. Use saddle meat in salads, sandwiches, or serve it on a plate with a sauce, starch, and veggies.
The legs offer a richer rabbit flavor than the saddle, but are better suited to slow cooking methods like roasting and particularly stewing/braising. Their meat can also be ground for use in meatballs, pasta sauces, and rabbit sausages.
Rabbit Flavor Pairings:
Rabbit meat pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit (particularly berries and citrus), red wine, cabbage, balsamic vinegar, curry spices, and mushrooms.