The most common meats consumed by humans are usually limited to red meat and poultry. Rabbit meat, although a delicacy in many cuisines, is usually a forgotten meat. It is used in many cultures as a culinary staple. Such countries include South America, Europe, North Africa and parts of the Middle East.
Rabbit meat is not as regularly consumed as its white meat counterpart, chicken. It does however resemble chicken a great deal in taste. Rabbit meat can even be cooked in the same way that chicken is; the two meats have a very wide and versatile palate and can be paired with a variety of flavors.
Rabbit is usually sold at a butcher’s shop or at a butcher’s stand in a farmer’s market. It is not commonly sold in supermarkets, although it can be found prepackaged and frozen as wholesale. Rabbit meat is commonly sold with other game.
Rabbits can either be hunted as game or more conventionally bred for their meat in a process known as cuniculture. When hunted, rabbits are usually killed with a gun or a snare. The typical 9 week old rabbit weighs about 4 to 5 pounds.
Rabbit meat is a healthier and leaner kind of meat. It is a rich source of protein that is needed to maintain healthy cellular processes. It is also low in cholesterol and fat and provides a good source for healthy fat. It can also induce better metabolism. Rabbit meat also contains several essential minerals such as zinc which is needed in the human body to boost the immune system. It is also a rich source of copper and iron. Copper promotes healthy cellular growth and iron helps oxygen absorption.
Rabbit meat can also be a good source for vitamin B12, a necessary component in fat and protein metabolism. Needless to say, rabbit meat is always a leaner and healthier option.