Rabbit meat is simply known as “rabbit meat,” but it can also be referred to as “hare,” “coney,” “rabbit fryer,” or “lapin,” depending on the dish and the country. It is a low-fat, high-protein meat that is a healthy and delicious alternative to other meats. Rabbit meat is a versatile ingredient that can be used in stews, roasts, burgers, sausages, and more, making it a popular delicacy worldwide.
Rabbit meat is a popular delicacy consumed worldwide due to its low-fat content and high protein levels. It is leaner and healthier than beef, pork, or chicken, making it a great option for health-conscious individuals.
However, despite its popularity, only a few people know what rabbit meat is called, and that’s where we come in.
Rabbit meat is just “rabbit meat,” The animal that produces it is known as a domestic meat rabbit. The term “rabbit” is also used to refer to the meat of wild rabbits, which is much leaner than the meat of domestic rabbits.
Rabbit meat is typically a light meat, similar in colour to chicken. It is not classified as “white meat” or “dark meat” like poultry but falls somewhere in between. The meat is lean and tender, with a slightly sweet and delicate flavour. It is often compared to chicken or turkey in taste and texture, as it is similar to the “dark meat” (Leg or thigh) on a chicken.
In some countries, rabbit meat is referred to as “hare,” but it’s essential to note that hares and rabbits are different animals. Hares are wild animals and are generally larger than rabbits. The hare meat is more flavorful but less tender than rabbit meat.
Rabbit meat is also referred to as “coney,”, especially in the UK, where it’s a traditional dish. The term “coney” is derived from the Latin word “cuniculus,” which means “rabbit.” It’s also believed that the word “coney” was used to refer to the meat of young rabbits.
In the United States, rabbit meat is sometimes called “fryer” or “fryer rabbit,” especially when the animal is young and tender. The term “fryer” distinguishes young and tender rabbits from mature and tougher rabbits, usually sold as “stewer” rabbits.
In France, Rabbit Meat is Called “Lapin”
In France, rabbit meat is known as “lapin,” and it’s a popular dish, especially in the southern regions. The French are known for their delicious rabbit stews and roasts, made with various herbs and spices.
If you’re looking to try rabbit meat, you can find it in some supermarkets, specialty meat stores, and online retailers. It’s a versatile meat that can be used in a variety of dishes, from stews and roasts to burgers and sausages.
Q. Is rabbit meat a good source of protein?
Yes, rabbit meat is a high-protein, low-fat meat packed with nutrients. It is a great alternative to other meats for those looking for a lean protein source.
Q. How does rabbit meat taste?
Rabbit meat has a delicate and slightly sweet flavour, similar to chicken or turkey. It is not classified as “white meat” or “dark meat” like poultry but falls somewhere in between.
Q. Is rabbit meat easy to cook?
Yes, rabbit meat is easy to cook and can be used in various dishes. It can be roasted, stewed, grilled, or used in sausages or burgers. The best rules are low temp, long cook time, and covered in sauce.
Q. Where can I buy rabbit meat?
Q. Is rabbit meat healthy?
Yes, rabbit meat is a healthy and nutritious food choice. It is high in protein, low in fat, and contains important vitamins and minerals. It is a great option for those looking for a lean protein source.