Rabbit

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.