|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 88g||113%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 7g||25%|
|Total Sugars 13g|
|Vitamin C 130mg||648%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Admittedly, rabbit is not a mainstream meat in the USA. For those of you new to this meat, or are willing to try this recipe as an introduction, you are probably wondering what rabbit tastes like.
Rabbit is much like chicken. However, it does carry a slightly gamy flavor. Some people say it also has a slightly sweet essence flavor to it as well.
It is also worth noting that farmed raised rabbit will taste different than wild rabbit, which will have darker meat and carry a more gamey flavor. There are methods to reduce this flavor, so look online and you might be surprised at what some suggest.
Either way, give this recipe for kouneli me aspri saltsa (in Greek: κουνέλι με άσπρη σάλτσα, pronounced kou-NEH-lee meh AHS-pree SAHLT-sah) a try and introduce some new flavors into your kitchen. Think of cooking rabbit as a way to level up in the kitchen. It is a fun experience and one you will not forget.
This dish requires three hours of marinating before cooking. The tastes in this dish are remarkable, and since most of us don't cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white wine, garlic, and fresh herbs. However, if you are interested in other flavors, try a hearty rabbit stew with vegetables.
3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces
2 inches red wine vinegar
1 cup olive oil
12 to 15 cloves garlic, cut in slivers lengthwise
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 to 3 sprigs rosemary
2 lemons, juiced
1/3 cup white wine
2 cups water
Gather the ingredients.
Place rabbit pieces in a pan and marinate in enough vinegar to cover half-way.
Soak on one side for 1 1/2 hours, then turn and soak on other side for 1 1/2 hours.
In a large skillet, sauté marinated rabbit in hot oil until well-browned. Add garlic, and when lightly browned, pour in white wine.
Transfer everything from frying pan to a stew pot with a tight-fitting lid, and heat to a boil. Stir in salt, pepper, rosemary, and bay leaf.
Stir in water slowly, trying not to break boil.
Cover tightly and simmer (lowest heat to maintain a very light boil) for 1 hour. 10 minutes before cooking is done, add lemon juice and shake pot gently to distribute.
When cooking time is up, turn off heat, cover, and leave pot on stove for 10 to 15 more minutes.
Note: Do not uncover the pot during cooking, until time to add the lemon juice. Then cover again tightly.