Rabbit — Nutrients, Health Benefits, And Shopping Tips

When selecting rabbit meat, it should be pale pink with a firm texture and minimal fat. The meat should smell fresh and not have any strong gamey odors.

Do not purchase rabbit meat that is dark or has a slimy texture, as these are signs of improper handling or age. Meat that gives off an unpleasant odor should also be avoided, as it is likely not fresh.

Fresh rabbit meat should be stored in the refrigerator, tightly wrapped in plastic wrap or butcher paper. Keep it in the coldest part of the fridge to maintain freshness for up to two days. For longer storage, freezing is recommended.

Leaving rabbit meat exposed to air can lead to rapid spoilage and bacterial growth. Avoid storing it near ready-to-eat foods to prevent cross-contamination. Always thaw frozen rabbit in the refrigerator and use it promptly to ensure the best flavor and safety.

Rabbit can last for 1-2 days in the refrigerator. For longer storage, rabbit can be frozen for up to 6-9 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover rabbit can be used in a variety of savory dishes. Shred the meat and add it to stews or casseroles for a rich and hearty meal, or mix it into a pasta dish with a creamy sauce. Rabbit is also great when used as a filling for pot pies or turnovers, where its tender meat pairs well with vegetables and gravy.

Use rabbit meat in a risotto with fresh herbs and Parmesan, or mix it into a stir-fry with vegetables and rice. If you have a lot of rabbit, consider making a batch of rabbit rillettes by shredding the meat and mixing it with fat and seasonings, then serving as a spread on toast or crackers. Rabbit can also be used in a quiche or frittata with eggs and cheese, or added to a savory pie with potatoes and root vegetables. For a quick meal, serve rabbit over mashed potatoes or polenta with a rich sauce.