Ingredient list

Rabbit is a traditional part of Central European cuisine. Its meat is light-colored, tender, and lean, with a lower fat and cholesterol content than pork or beef. It is suitable for braising, oven roasting, grilling, and preparing in sauce. Classic side dishes include dumplings, potato salad, or roasted potatoes. In terms of flavor, rabbit meat is similar to chicken but more distinctive and complex. It pairs beautifully with thyme, rosemary, mustard, garlic, and cream. Whole rabbits as well as individual cuts are available in the market. Marinating the meat before cooking is recommended to improve juiciness and aroma.

Rabbit head is an unusual but traditional ingredient in many European and Asian cuisines. It is used primarily in farmhouse and nose-to-tail cooking, which aims to make the most of the whole animal. The head contains cheek muscles, brain, tongue, and small pieces of meat that, when properly prepared, are very juicy and flavorful. It is most commonly roasted, braised, or boiled, the resulting stock makes an excellent base for soups and sauces. In some regions it is served as a local delicacy. Preparation requires careful cleaning and a longer cooking time. It is an economical cut that is nutritionally rich in protein and collagen.

Rabbit hind quarters refer to the rear portion of the rabbit, comprising the thighs and haunch muscles. They are the meatiest part of the whole animal, featuring tender, light-colored meat with a low fat content. Compared to the forequarters, the hind quarters are juicier and respond well to slower cooking methods such as braising, oven roasting, or grilling. They pair excellently with mustard, thyme, rosemary, garlic, or cream-based sauces. Rabbit meat in general contains more protein than poultry and has a lower cholesterol content. Marinating the meat before cooking is recommended, as even a short marinade significantly improves flavor and juiciness.

Rabbit legs are the meatiest part of the rabbit and among the most popular cuts. They are the hind limbs, muscular, juicy, and very tender when properly prepared. They are best suited to slower cooking methods, they taste wonderful braised with root vegetables, roasted in the oven with herbs, or prepared as a ragout with wine. Thanks to their higher muscle mass, hind legs have a more pronounced flavor than the saddle. The meat is light, lean, and protein-rich with a low fat content. Legs are easy to portion and are suitable for both special occasions and everyday cooking. They can also be marinated to further deepen their flavor.

Rabbit meat is a light, lean, and delicately flavored meat that ranks among the most nutritionally valuable sources of protein. It is low in fat and cholesterol while being rich in B vitamins, phosphorus, and selenium. In terms of taste, it is similar to chicken but more tender and aromatic. It can be prepared in many ways, roasted, braised, grilled, fried, or boiled. It pairs beautifully with herbs such as rosemary, thyme, and sage, as well as with mustard, cream sauces, or red wine. Rabbit meat is especially popular in French, Italian, and Spanish cuisines. In recent years, interest in it as an alternative to traditional poultry has been growing steadily.

Rabbit offal refers to the internal organs of the rabbit, most commonly the liver, kidneys, heart, and lungs. They are particularly valued in traditional and rustic cooking, where they are used to prepare hearty dishes. The liver is the most popular, it is fried with onions, added to pâtés, or incorporated into sauces. The heart and kidneys are well suited to ragouts, stews, and stuffed preparations. Offal has a strong, distinctive flavor and is nutritionally rich, containing high amounts of protein, vitamin A, vitamin B12, and iron. Before cooking, it is advisable to clean them thoroughly and optionally soak in milk to reduce the intense flavor.

Rabbit saddle is one of the most prized cuts of rabbit, it refers to the central section of the body with the loin muscles running along either side of the spine, yielding tender, lean, and very juicy meat. It is suitable for both quick and slower cooking methods: it tastes wonderful roasted in the oven, braised with vegetables and herbs, or grilled. Due to its low fat content and high protein content, rabbit saddle is considered a nutritious and diet-friendly meat. The meat has a light color, fine texture, and a mildly neutral flavor that pairs beautifully with rosemary, thyme, garlic, or mustard. It is especially popular in French, Italian, and Mediterranean cuisines.

Rabbit saddle and hind legs together form a very versatile cut that combines the tender loin meat from the center of the body with the meatier hind legs. This combination offers different textures, the saddle is more delicate and cooks through faster, while the hind legs are more robust and particularly delicious when prepared slowly. The whole piece is well suited to oven roasting, braising with root vegetables and herbs, or slow cooking. The meat is light, lean, and rich in protein. It is especially popular in French and Italian cuisine, where it is prepared with wine, garlic, and olive oil. Cooking the whole piece together guarantees juicy and aromatic results.

RACIO žitný chléb je balený celozrnný žitný chléb od české značky RACIO, která se specializuje na zdravější alternativy každodenních pekárenských výrobků. Charakterizuje ho hustá struktura, výrazná chuť žita a vysoký obsah vlákniny. Je vhodný pro lidi, kteří dodržují vyváženou stravu, protože má nižší glykemický index než bílé pečivo. Skvěle se hodí jako základ pro pomazánky, sendviče nebo jako příloha k polévkám. Díky speciálnímu balení má delší trvanlivost. Chleby RACIO jsou oblíbené především pro svou praktičnost a širokou dostupnost v supermarketech po celé České republice.

Raclette is a Swiss semi-hard cheese known for its mild, buttery flavor and exceptional melting qualities. It originates from the canton of Valais in Switzerland, where it is traditionally prepared by heating half a wheel near a heat source and scraping the melted layer over potatoes, vegetables, or cured meats. The name comes from the French word racler, meaning to scrape. With a fat content of around 45% in dry matter, its smooth texture becomes creamy and slightly stretchy when melted. In the kitchen, it is used primarily for gratin dishes, raclette sets, and as a great alternative to fondue.

Radish is a small root vegetable with a round or oval shape and a distinctly red, white, or purple skin with a white, crisp interior. Its flavour ranges from mildly spicy to quite sharp, depending on the variety and growing conditions. It is most often eaten raw, sliced into salads, on buttered bread, or as a snack vegetable. Its vibrant colour also makes it an attractive garnish. When cooked, it loses its sharpness and can be added to soups or stir-fried. It is low in calories and rich in vitamin C, potassium, and fibre. It is one of the fastest-maturing vegetables, just 3-4 weeks from sowing to harvest.

Raisins are dried grapes produced by natural sun-drying or in drying facilities. They have an intensely sweet flavour with a slightly tangy undertone and a chewy texture. In the kitchen, they are used in a wide range of recipes, added to muesli, porridge, cakes, breads, savoury dishes, and sauces. They are a natural source of quick energy, fibre, potassium, and antioxidants. They are also popular as a standalone snack or as part of trail mixes. Before adding to doughs, it is recommended to soak them in water, rum, or fruit juice to soften them and enhance their flavour.