Rabbit dishes
Not only valuable fur
Dietary rabbit meat is useful for everyone, andespecially for children, nursing mothers, the elderly and those who care about their figure. Despite the fact that the protein content in rabbit meat is higher than in lamb, pork and beef, this meat has little fat and virtually no cholesterol. It is perfectly digestible and is even recommended for people suffering from food allergies, gastrointestinal diseases and hypertension. It contains many vitamins and microelements. In addition, scientific studies have shown that the rabbit's body is resistant to radiation and chemical fertilizers. It is not for nothing that rabbit meat is recommended for those who work in hazardous industries or live in ecologically unfavorable areas. How to choose Rabbit meat is rarely tough. You just need to know how to choose a rabbit: the carcass of a young animal is pink and white, quite elastic, weighing less than a kilogram (if more, it will be difficult to chew it). How to cut up The rabbit carcass is divided into 6-8 parts: two hind legs with thighs, two front legs with shoulders and two to four pieces of saddle - this is the most tender meat. The back part, where there is less connective tissue, is most often used for frying, the front part is better boiled or stewed. And you can bake it whole, if you wrap it with foil together with the baking sheet.
