Rabbit

Rabbit is a lean, pale pink game meat with fine-grained flesh and small bones. The flavor is mild and slightly sweet, with a delicate, clean aroma; low fat means it can dry out without moist cooking. Cooks braise, stew, or confit the legs and quickly grill or sear the loins; it is sold whole dressed, cut into serving pieces, as saddle, or as legs.\n\nDomesticated in the Mediterranean and widely raised in Europe, rabbit features in French, Italian, and Spanish country cooking and appears in regional Chinese dishes. Supply comes from both farmed and wild animals, with commercial production focused on dressed carcasses and standard butchered cuts.