ONE MAN’S KITCHEN
VINCE PUCCI Why Rabbit? Because it’s Good! A fresh dinner prepared from the bounty
of a good hunt rounds out an incredible hunting experience. Few wild game meats are as delectable and versatile as rabbit. The flesh is delicate, white and lean, with just a hint of gaminess. It can be cooked in every conceivable way, from simply fried, baked or roasted to stews, casseroles and pies. Nutrition-wise, rabbit meat is also very lean
and healthy to eat. Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, and pork. Rabbit is lower in percentage of fat than chicken, turkey, beef and pork. (Source: The United States Department of Agriculture, or USDA.) Rabbit is also the highest in protein.
(USDA) Rabbit has been used and is suitable for special diets, such as those for heart disease patients, for the aged, for those on low-sodium diets, in weight-reduction programs and so on. Rabbit has 795 calories per pound. Chicken
has 810; veal 840; turkey 1190; lamb 1420; beef 1440; pork 2050. (USDA) The United States Department of
Agriculture has made extensive tests and have stated that domestic rabbit meat is the most nutritious meat known to man.
Rabbit meat is all-white meat. The taste is
comparable to that of chicken, and recipes for the two are interchangeable. Probably the most popular dish is rabbit in a
white wine sauce.
Coniglio Al Vino Bianco Ingredients: 3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces 1 cup olive oil 12-15 cloves of garlic, cut into slivers 1 1/2 cups white wine 2 teaspoons of salt 1/2 teaspoon of pepper 2 teaspoons of dry or fresh oregano 2 cups of water
In a large skillet, sauté the rabbit in hot
olive oil until well-browned. Add the garlic, when lightly browned. Pour in the white wine. Stir until the wine is almost evaporated; add salt, pepper and oregano, and stir. Transfer everything from the frying pan,
including oil, to a stew pot and heat to a boil. Stir in the water slowly, trying not to break the boil. Cover tightly and simmer with low heat to maintain a very light boil for about 1 hour. When cooking time is up, turn off the
heat and leave the pot on the stove for 10-15- minutes. The garlic-wine-infused oil that remains in the pot is excellent for dipping bread, or pouring over freshly cooked pasta.
Serves 4 If you haven’t tried rabbit, give it a shot. It’s delicious. Trust me. Buon Appetito!
Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.
30 BOUNDER MAGAZINE
www.bounder.ca
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