Rabbit

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Domestic rabbit is a versatile meat that can be cooked in most of the same ways as chicken. In fact, in some countries it is classified as poultry. Some typical recipes for rabbit are included, but nearly any chicken recipe can be used for domestic rabbit as well. In addition, many recipes for veal or pork are adaptable to rabbit.

Rabbit’s light, delicate meat is often compared to chicken, but there are differences. It is somewhat more flavorful than chicken, with a mild but distinctive taste that is not exactly like that of other poultry or meat. Also, it is very lean (more like chicken or turkey breast than legs) and can become dry if overcooked.