Various ways, endless family recipes but one that I really like is Catherine’s recipe for rabbit loin. Her family have been breeding rabbit commercially for generations and they have their own slaughter house and butcher’s shop as well as a distribution to other shops all around the island.
I always look for ingredients where there is a transparency in the food chain and you can see easily the cycle of where your food has come from.
Rabbit is one of the healthiest meats with low cholesterol, low salt and a lower calorific value than most other meats.
The local meat is like most other ingredients here, superior to the imported varieties, first of all because it is so fresh, available in butchers shops on the day of the slaughter. When you seal local rabbit meat, it turns into a lovely golden color, almost instantly as soon as it hits the heat.
Each rabbit loin weighs around 200g so you will need to allow one loin per person and with the stuffing it easily serves 2.
Rabbit meat is white and tender with a very mild flavor, not unlike chicken breast but much moister. I personally prefer it to veal as a white meat these days.
You will need:
2 boneless rabbit meat loins
and for the filling:
300g minced rabbit meat
1 small carrot grated
half a small onion, grated or finely chopped
50g frozen peas
Some fresh ground pepper and sea salt
1 spoon olive oil
Mix the ingredients for the filling together
Form into a sausage shape and place in the middle of the flattened out loin.
Roll up and secure either with skewers or use silicone ties
Brown in saucepan.
Cook in preheated oven 180 C for 45 minutes, covered, last 15 minutes uncovered
Leave to rest for 10 minutes before slicing
Can be served hot or cold
(Featured on Orizzont and Favourite Channel)
Reblogged this on The Outrider and commented:
In a grid down, raising rabbit is about the most efficient way to raise meat. This looks like some delicious ways to make it not boring.
Thank you so much, appreciate 🙂
Reblogged this on A Conservative Christian Man and commented:
Mmmmm bacon bunny burgers … fond memories of my wasted yout, snaring rabbits in the woods on my trapline.
Thank you for reblogging!
The first time I ate rabbit was in Malta and it was delicious. This is a wonderful recipe.
Thank you and so glad you enjoyed local food and ingredients during your visit 🙂
Interesting! 🙂
Thank you, enjoy your weekend …
I need to try this recipe. Day ago, with my brasilian way, I prepared a rabbit. The first time I also ate rabbit was here in Malta. So, I see the ways to preparong it are lovely. Thanks dear. :))
There are so many ways and fresh rabbit meat is so much better than the imported one 🙂
very popular in France (with mustard and dry plums!) and in Malta where I tasted last September… 🙂
I hope you enjoyed your visit and the rabbit ! I just try the combination with plums and mustard 🙂