Ground rabbit, like other ground meats, is extremely adaptable. It can be used in almost any recipe calling for ground meat as long as its very low fat content is taken into account.
Because rabbit is so lean, it may need to be blended with additional fat (via ground pork fat, mixing in higher fat meats, wrapping in caul fat, etc) to help keep it moist in some applications (particularly formed meat dishes like meatballs, meatloaf, burgers, sliders, etc).
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, and mushrooms.
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