A French Production
France is the third European rabbit producer, thanks, especially, to the Western Area, gathering 67% of production. Each year, France puts 74 000 tons of rabbit on the market, 6 400 tons of which are exported. In this field, employing directly or indirectly 10 000 persons, the bigger part of the 4000 stockbreeding farms are professional livestock farming. With more than 200 rabbits, they represent 86% of the whole production.
An Ally for the Health
Rabbit is perfect for the health. Its proteins are high quality, with around 20, 7 gr. for 100 gr. of meat. It contains also many vitamins, low sodium content but high potassium and omega-3. But one of the most important points is its low-calorie intake. With an average of 12% of fat, it is far from many other meats. Some cuts, as the legs, have even lower calorie content, with only 4%.
Ideas to cook Rabbit
If saddle is the most known cut of the rabbit, it is good to cook from leg to shoulder. Each cut tastes different and can be cooked in various ways. The most famous rabbit recipe is with a mustard sauce, but it can be braised, grilled over a barbecue or in the oven, stewed… Cooking can be very fast: fillets are ready in 10 minutes on a wok or a pan, while only 5 minutes are enough when sliced fillets are put on a grill-stone. At home or on a restaurant menu, the rabbit will surprise by its originality.
Comité Lapin Interprofessionnel pour la Promotion des Produits
+33 (0)1 45 22 62 4028 - 28 Rue du Rocher - 75008 Paris
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Picture: Amélie Roche/CLIPP - Design: Bérengère Abraham