Uruguayan skinless rabbit 2kg

Hare is an extremely tasty and nutritious type of meat, belonging to the game ( hunting ) category. Its meat is dark, lean and with a dense texture, while it is characterized by an intense flavor due to its diet and natural life.

Features:

1. Texture and taste : The meat is lean, low in fat and has a strong flavor. It is tougher than rabbit, due to the hare's intense activity.
2. Cut separation :
   • Front part : Includes the legs and the chest. It is ideal for stews or stews.
   • Sirloin (fillet) : It is the most tender and exquisite cut, ideal for frying or quick baking.
   • Hind legs : They are richer in meat and ideal for slow cooking or roasting.

Cooking methods:

• Stew : Traditional Greek stew with hare is one of the most popular ways of preparing it, with onions, wine, vinegar and spices.
• Marinating and roasting : Rabbit needs to be marinated in wine, vinegar or lemon to soften the meat and reduce the strong smell.
• Casserole or oven : It is ideal for slow cooking, to soften the meat and release its flavor.

Cooking tips:

1. Marinating : It is recommended to marinate for at least 12 hours in a mixture of wine, vinegar, garlic, onion and herbs such as bay leaf, rosemary or thyme.
2. Low temperature : Lean meat needs slow and careful cooking to avoid drying out.
3. Accompaniments : It goes perfectly with rice, mashed potatoes or polenta, as well as sweet and sour sauces such as blueberry or plum.

Nutritional value:

• Rich in protein, low in fat and high in iron, zinc and B vitamins.

Classic recipes:

• Rabbit stew : With onions, red wine, bay leaf and cinnamon.
• Roasted hare with spices : In a marinade of olive oil, garlic and rosemary.
• Rabbit soup : Warm and nutritious, ideal for winter.