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Rabbit

Coniglio

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
Rabbits and hares belong to the same family but have different physical characteristics. Hares have longer rear legs and ears than rabbits, which are ideal for life in open country, where hares must be on constant alert and able to outrun predators. In contrast, rabbits tend to live in close quarters in wooded areas. Both are very lean and have a mild flavor.

Rabbits are farm-raised in the United States. The most widely available varieties are California and New Zealand white rabbits. They are raised on an all-natural diet, according to the USDA, and have been specially bred to have a higher meat-to-bone ratio than hares or wild rabbits. (See diagram.)

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