Rabbit

Know your product

Rabbit was already eaten 12,000 years ago in France. Today, this meat is not eaten as much as it should be, for it is rich in proteins, vitamin B and omega-3.

Moreover, it’s a lean and quite pale meat, and its fine taste is similar to that of some birds.

It is usually stewed, cooked with cabbage, black or green olives, lemon or prunes.

How to buy

Rabbit should have a nice light color and release a pleasant poultry smell.

how to keep

Keep Rabbit in the fridge for a week.

Tips

Dip your meat in some wine or beer to make it more tender and to add an interesting flavor to your dish.

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
Ao.
yes
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

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