Rabbit Head

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.