by CD Gozzi

Created on: January 26, 2009

Rabbit is a wonderful lean meat, which is mild in flavor and easy to prepare. Rabbit meat is higher in protein, lower in fat, uric acid, cholesterol, sodium and calories than any other meat. Doctors recommend rabbit to their patients that must restrict saturated fats and red meats.

Rabbits can be a relatively inexpensive food source to raise as they need just a small amount of space in which to thrive. When compared with raising chickens, rabbits only need a 3' x 5' confined area whereas chickens need a great deal of space.

Each doe can give birth to 6 to 10 babies in a litter and will wean them at two months. The doe is then ready again to be bred. Little rabbits are ready to be made into food when they are as young as four months old and weigh about five pounds.

Roasted Rabbit

1 rabbit, cut up into pieces

1 cup whole wheat bread crumbs

Sea Salt

Pepper

2 eggs beaten

1 cup milk

Olive oil

Tomato Sauce

3-8 ounce cans of tomato sauce

1 16 ounce can chopped tomatoes

Pepper

Sea Salt

2 teaspoons Italian Seasoning

4 cloves garlic, minced

cup minced red onion

Olive oil

2 cups sliced baby Bella mushrooms

Saute the onions, garlic and Italian Seasoning in a large saucepan. Cook until the onion is translucent. Pour in the tomato sauce and chopped tomatoes and allow to reduce down. Add the salt and pepper to taste. While this is cooking, you can begin to prepare the rabbit.

Add the milk to the beaten eggs in a separate semi flat bowl. Drench the pieces of rabbit in the mixture then coat with the bread crumbs. Place all coated meat in a frying pan and sprinkle with the salt and pepper. Brown the rabbit on both sides in the olive oil. Once all the pieces are done, place in a baking pan. Add the completed tomato sauce and mushrooms; cover and place in a 350 degree Fahrenheit oven. Allow this to cook for an hour. The meat will be tender and melt in your mouth.

Serve this with whole wheat rolls to soak up all the delicious juice!

Learn more about this author, CD Gozzi.
Click here to send this author comments or questions.