Rabbit is a year-round traditional food that is low in cholesterol and and an excellent source of protein, iron, and vitamin B. Rabbit meat is much lower in fat than in chicken, turkey, beef, or pork. Rabbit meat is all white meat, which has less calories than dark meat
Rabbit can be used in the same ways as chicken; it can be roasted, braised, grilled or boiled. Rabbit meat is great in soups and stews. The skin can be used as lining in coats and for decoration. It can be frozen, refrigerated, dried, and stored.
- Garlic powder
- Lemon juice
- Skin and wash rabbit
- Rub surfaces of rabbit pieces with garlic powder and lemon. Place on a greased rack in a shallow pan.
- Brush generously with melted butter or margarine and cover loosely with foil.
- Roast at 325 degrees for 2 hours. Remove foil during last ½ hour to brown