What is Rabbit Meat Called in a Restaurant?

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Farm-raised and wild rabbits are a popular delicacy. Have you ever gone to local fast food and wondered ‘What is Rabbit Meat Called in a Restaurant?’

If you know what rabbit meat is called, you will be able to avoid awkward situations like that. Not to worry, this article has the answer. 

However, that’s not all there is to discuss. We’ll be having an in-depth conversation centered on Rabbit Meat. Here are some of the questions we hope to answer along the way:

• What do we call Rabbit Meat?
• What do they call cooked rabbit?
• What category of meat is the rabbit?
• Is rabbit called venison or mutton?
• What are the benefits of eating Rabbit meat?

 

What Do We Call Rabbit Meat?

The meat of a rabbit isn’t tied down to a particular name. It’s mostly called that- rabbit meat, the same way a chicken is called chicken meat. 

Rabbit meat is delicious. According to the USDA, no meat is more beneficial to human health than rabbit meat. 

         

What Do They Call Cooked Rabbit?

Cooked rabbit has no special name. However, there are many recipes out there made with cooked rabbits and each has its unique name. Let us take a look at some recipes below:

1. Rabbit Stew

This is probably the most common cooked rabbit recipe. It is known by different names in various parts of the world. In Italy, it is called Coniglio all’ischitana. While in Spain, Conejo en salmorejo. And in Germany, Hasenpfeffer and in France, Lapin a la cocotte. 

Rabbit Stew has existed for over 600 years, being mentioned in the 14th Century Cook Book, The Forme of Cury. Rabbit meat is the main ingredient. The others are onions, celery, salt, pepper, red wine, butter, sage, button mushrooms, olive oil, bacon, flour, and rabbit stock. 

How To Prepare Rabbit Stew

• Sprinkle salt and pepper all over the meat and cover it with enough plain flour.
• Cook the butter and Olive oil under Medium heat. Wait for the butter to melt and for the oil to heat up before dipping the flour-covered meat inside. Heat the meat till it turns brown. Remove it afterward. 
• Put the onions, celery, button mushrooms, and diced bacon and heat till they become soft and brown.
• Dissolve the brown residues in red wine and 2 spoons of flour. Add the rabbit meat again. Immerse the meat in more wine, rabbit stock, and thyme. 
• Leave the stew to boil then reduce the heat. Cover the pan and let it cook till the meat is soft. This should take about 25 minutes. Remove the lid and add a whole grain of mustard. Allow some liquid to boil off and then turn off the stove.

 

2. Rabbit Pie

This dish originated in England. It is simply just a meat pie made from the meat of wild rabbits. It consists typically of Onions, celery, gravy, carrots, cider, and a pastry crust. 

How To Prepare Rabbit Pie

There are many variations to this dish so here’s one of them. Additional ingredients are flour, sunflower oil, leek, fennel seed, chicken stock, double cream, mustard, egg, butter, and sugar.

• Add seasoning to 300g of rabbit meat. Then cover it with some plain flour. Add one tablespoon of the sunflower oil to a pan and heat it. Then add the meat and fry all sides of it till they become brown.
• Remove the meat. Add another tablespoon of oil together with the thoroughly sliced leek vegetable and one tablespoon of fennel seeds. Let them cook till they become soft.
• Add some flour and stir it till it’s no longer visible. Add 150ml of cider and scrape any burnt residues at the bottom of the pan. Add 500 ml of Chicken stock and bring back the brown meat. Set the stove to medium heat so the mixture can boil gently.
• After about 45 minutes, the meat should be soft. Allow about two-thirds of the liquid to boil out.
• Add 4 tablespoons of double cream and 1 tablespoon of whole-grain mustard and stir.
• Transfer the liquid to a pie pan and fix a half sheet of butter-flavored pastry around the pan. Cut the other half sheet into pieces that are 2.5 cm in width and twist those pieces to form a tight lattice. Shape it with a rolling pin and use a beaten egg to attach it to the pan. Top the pastry slip with more beaten eggs and cut out the extra length from the edges. 
• Preheat the oven to 200C and bake the pie for 25 minutes. By that time, it should turn golden brown.   

 

3. Rabbit and Dumplings

This dish is two in one, Cooked Rabbit and Dumplings. Each should be cooked separately. The ingredients required for the cooked rabbit are rabbit meat, onion, carrots, celery stalks, salt, and pepper. The ingredients required for the dumplings are flour, baking powder, salt, butter, and milk.

How To Prepare The Rabbit

• Add 4 pounds of rabbit meat and large slices of a medium onion bulb, carrots, and celery stalks to a big cooking pot. Thoroughly soak the mixture in water and boil at a high temperature.
• When it starts boiling, reduce the heat and cover the pot with a lid. After 30 minutes, flip the rabbit meat to the other side. Turn off the stove after another 30 minutes.
• Place the meat on a plate. Remove the vegetables from the broth. Filter the broth and collect 8 cups of filtrate. Separate the meat from the bones and cut it into small, narrow pieces. Use some of these pieces to fill 3 cups.

How To Prepare The Dumplings

• Add 2 cups of flour, half a teaspoon of baking powder, and a pinch of salt to a bowl. Use a fork to add some butter. Add a quarter cup of milk and stir. At intervals, add another quarter cup and stir again until the mixture forms a dough ball.
• Place the ball on a flat board covered with flour and roll it with a rolling pin. The flour is to prevent the ball from sticking to the board. 
• Cut the dough into squares. Before putting them into a plate, add some flour to the plate to prevent the dough from sticking to it. Top each layer of courts with flour to prevent them from sticking to each other.
• Boil the 8 cups of broth and add each of the dumpling squares. Stir gently to prevent the squares from sticking to each other.
• Boil for 15 minutes and stir at intervals. 

After cooking, add the 3 cups of rabbit meat and sprinkle some salt and pepper.

 

What Category Of Meat Is The Rabbit?

Rabbit meat is white meat. White meat is a kind of meat that maintains a light color before and after cooking. 

Is Rabbit Called Venison or Mutton?

Venison is the meat of hooved animals possessing antlers, such as deer and moose. Mutton, on the other hand, refers to the meat of sheep and goats. Hence, the rabbit is neither called venison nor mutton.

What Are The Benefits Of Eating Rabbit Meat?

Rabbit meat is rich in Carbs, fat, protein, minerals, fiber, sugar, and vitamins. No meat contains a higher amount of proteins useful to the body than rabbit meat. Its cholesterol and Sodium contents are very low making it a good choice for hypertensive people.

Among its minerals are high concentrations of Phosphorus and Calcium, which strengthen the bones. Selenium is another mineral, which acts to protect the body’s cells from damage and prevents stomach, skin, prostate, colon, and other cancers. It strengthens the immune system. It protects against mental illnesses like Alzheimer’s disease and the disease of the thyroid gland called Hashimoto’s disease.

People who eat white (rabbit) meat are less likely to develop a stroke. Because it contains a lot of Vitamin B12, rabbit meat is recommended for pregnant women. Vitamin B12 is used to form DNA and it aids the development of the brain and nerve cells.

Niacin, another vitamin, ensures that rabbit meat is a rich energy source by converting carbohydrates to energy.

 

Conclusion

The next time you want to order it at a restaurant, simply ask the waiter to show you their rabbit meat menu. Apart from the fact that rabbit meat is a very tasty dish, it comes with a lot of health benefits. There are many cooked rabbit recipes in the world, giving you a wide range of options to choose from.