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SEE ALSO: Rabbit Recipes

RABBIT Facts and Trivia

An old name for the rabbit is coney or cony, derived from the Old French conis, from the Latin cuniculus.

The expression 'rabbit food' refering to lettuce, was first recorded in the 1930s.

Rabbit

Farm-raised rabbit has a lean flesh with an ivory color, relatively tender texture and mild, delicate flavor.  Average market weight for a young rabbit is 2.2 lb. (1 kg), and for a mature rabbit it is 3-5 lb.

Rabbit is a great alternative to chicken – more tender, with more flavor, lean and virtually fat-free. It can be substituted for chicken in most recipes. Cut-up rabbit can be floured and fried just like chicken, braised in wine; or marinated then stewed, as for Hasenpfeffer.

The ancient Romans captured wild rabbits, kept them in cages and fattened them for the table.

Rabbit was a favorite of of French monks, because they considered them fish and could eat them when abstinence from meat was called for.
 

 

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