Rabbit The New White Meat
I don’t know if I could eat it but rabbit is becoming a new white meat favorite. Star chefs, home cookers and culinary schools are cooking and selling more rabbit meat since WWll. Fancy restaurants are the ones who seem to have started the trend by offering it as a specialty dish.
That was four years ago when rabbit was starting to be seen more and more and now it is showing up on regular dinner menus. Ariane Daguin of specialty meat supplier, D’Artagnan, said rabbit sales have doubled in just two years. The meat is rich on Omega 3 fatty acids, high in protein and low in calories, it also comes at a lower cost.
Rabbit is an efficient meat because the same amount of food and water needed to produce one pound of cow meat can produce six pounds of rabbit meat. Compared to other meats like beef, pork, turkey and chicken, rabbit has higher in protein, lower fat and has fewer calories.
Rabbit in America was very common but over the years it has lost its popularity until recently, in Europe, rabbit still remains a popular and sought after meat.
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