RABBIT

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Rabbit Meat

 100% Naturally Raised  |  Discounts Available  |  No Preservatives Added

100% Naturally Raised
Discounts Available
No Preservatives Added

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Get Fresh and Tender Rabbit at Prairie Natural Meats & Seafood

Prairie Natural rabbit can be considered one of the healthiest and most environmental meats you can eat. Compared to other types of meat, rabbit has the highest percentage of protein. A French bistro classic, rabbit tastes a lot like chicken and can be cooked in similar fashion. Rabbit while consumed from France to around the world, has slowly started to grow in the United States. Rabbit can be hard to find and pricey at some specialty retailers, but at Prairie Natural we keep our price down so you can keep your flavor up and make a delicious item affordable for your family to enjoy.

Why Eat Rabbit?

  • It tastes fantastic.
  • It's easy to cook.
  • It's full of protein. 

Why Choose Us?

From a healthy environment, for a healthier you.
  • All-natural, free-range
  • Grass-fed diet
  • No animal by-products
  • No antibiotics, artificial hormones, additives or steroids
  • Contains more naturally occurring Conjugated Linoleic Acid (CLA)
  • Omega-3 fatty acids and Vitamin E
  • Aged for optimum tenderness.
  • Sweet, mild taste, and moist
  • Lean, nutritious meat
  • USDA approved.
Taste the difference with Prairie Natural rabbit and stop by for more info.

RABBIT IN WINE SAUCE

Recipe:  RABBIT IN WINE GARLIC SAUCE


Instructions

Cut the rabbit down

  • Using a very sharp knife or a meat cleaver, cut the rabbit in 4 parts: back legs, 2 pieces for the bust and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.

Pan Sear the Rabbit

  • Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It's important to be patient when coloring the meat - don't turn too often. Season the rabbit with salt and pepper while it's cooking.
  • Reduce the heat slightly and add chopped garlic to the pan. Brown the garlic while continuing to cook rabbit, about 2-3 minutes. Make sure that the pan is not too hot at this point.
  • Preheat oven to 350 F.
  • Make sure that the pan is on medium heat now. Season the rabbit again and deglaze with white wine to get all the caramelized juices from the bottom of the pan. After the wine evaporated, we're left with syrupy substance of the wine. Now add chicken stock.
  • Put the pan with the rabbit pieces into the preheated oven and roast for about 30 minutes until the internal temperature is about 140 to 145°F.
  • One thing to keep in mind is that the meat will continue to cook while it is resting, and the internal temperature will reach the desired temperature of about 150°F.
  • Serve with fresh thyme.

Notes

*The wine garlic sauce should be reduced quite a bit to intensify the flavor. - not too thick, but not too runny.

When cooking, add a little bit of water when cooking, do not add chicken stock - otherwise the stock flavor will be too strong.

Nutrition

Calories: 146kcal | Carbohydrates: 1g | Protein: 17g | Fat: 4g | Cholesterol: 61mg | Sodium: 68mg | Potassium: 335mg | Calcium: 13mg | Iron: 2.6mg



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Want more details?  view this link:  https://whatsinthepan.com/how-to-cook-pan-roasted-rabbit-in-wine-sauce/



Ingredients

  • 1 tbsp olive oil (or sunflower oil)
  • 1.5 lb. rabbit (defrosted and cut up)
  • 3 cloves garlic (chopped)
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • sea salt
  • fresh thyme
  • a splash of water


Learn More About

Prairie Natural Meats & Seafood

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