Cooking Rabbit

BEFORE COOKING:

Before cooking, clean the rabbit meat of membranes, rinse it, and cut it into pieces.

COOKING:

If making broth or soup, place the meat in cold water. If cooking rabbit as a standalone dish, place it in boiling water, which guarantees juiciness and higher nutritional value. Cook the whole rabbit for 1.5–2 hours over medium heat, or the pieces for 35–40 minutes over low heat. If necessary, add water to ensure the meat remains covered at all times; do not change the water. If making broth, remove the scum (a brownish foam formed from coagulated protein) during the first 10–15 minutes for a clear broth. Forty minutes before the end of cooking, add the cleaned vegetable mix. Salt at the end for broth, or immediately after adding the vegetables if cooking as a main dish. You may also add spices, such as juniper berries, pepper, bay leaf, or cloves. After removing the scum, cook covered. The meat is done when a knife or fork goes in easily.

SERVING SUGGESTION:

Serve the cooked rabbit meat with your favorite sides and a salad (e.g., with cabbage).

Enjoy your meal!