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Rabbits: Difference between revisions
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|title=Rabbits: Wiki facts for this cookery ingredient | |||
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|description=Rabbit meat is a source of high quality protein. It can be used in most ways chicken meat is used. | |||
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[[Image:Rabbit.jpg|300px|thumb|right|Bunny | [[Image:Rabbit.jpg|300px|thumb|right|Bunny boiler]] | ||
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 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. | ||
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===Safe Cooking=== | ===Safe Cooking=== | ||
* When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut | * When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut up rabbit should take approximately 1 hour to cook. | ||
* A whole, 2- to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will add approximately 1/2 hour to the cooking time. | * A whole, 2- to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will add approximately 1/2 hour to the cooking time. | ||
* Braising rabbit (cooking it in a small amount of liquid in a covered pan on the range or in the oven) also takes about 1 hour. Rabbit can be [[broiled]] about 15 minutes on each side. | * Braising rabbit (cooking it in a small amount of liquid in a covered pan on the range or in the oven) also takes about 1 hour. Rabbit can be [[broiled]] about 15 minutes on each side. | ||
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{{SeasonalInfo}} | {{SeasonalInfo}} | ||
July, August, September, October, November & December | July, August, September, October, November & December. | ||
==See also== | ==See also== | ||