When talking about lean meats and white meats, we often forget about rabbit meat, which, in addition to being a traditional food in our diet, is one of the lean meats par excellence, and with a lower calorie content: only 131 kcal. for every 100 grams of meat.
Not to mention its nutritional properties, since rabbit meat has a high contribution of proteins and vitamins of group B (B3, B6 and B12), as well as a good lipid profile, a high phosphorus content, and is a source of selenium and potassium. Its fat content is only 5% and it is a meat with low sodium content.
Rabbit meat is also a food that fits perfectly into the Mediterranean Diet, which is included in a varied and balanced lifestyle, and has proven to be very beneficial for health. This has been recognized by UNESCO, where this type of diet is included in the Representative List of the Intangible Cultural Heritage of Humanity.
Versatility is one of the most prominent factors of the Mediterranean Diet in which lean meats, such as rabbit meat, can be included between three and four times a week, with a wide variety of dishes and methods of preparation, such as, for example , is Pickled rabbit salad, a recipe offered by the Interprofessional Rabbit Organization (INTERCUN).
Pickled rabbit salad
INGREDIENTS
For 4 people
- 1 medium rabbit
- 1 stick of celery, 1 leek, 1 carrot, 1 onion, 4 cloves of garlic
- 1 orange
- 1 sprig of thyme, 2 bay leaves, a teaspoon of peppercorns, 4 cloves
- Olive oil
- 150 ml of sherry vinegar
- Mixed lettuce sprouts
For the vinaigrette
- 1 orange
- 30 g walnuts
- Pipes and hazelnuts
- Olive oil
- Salt
ELABORATION
We chop the rabbit —or ask the butcher to do it—, salt and pepper it, and fry it in a pot with a little oil.
We incorporate the julienned vegetables, along with the aromatic herbs and spices, and finally we add the orange peel, eliminating the white part as much as possible. Let simmer for a few minutes and add the juice of an orange. We keep cooking over low heat until the meat is cooked and comes off the bone. Let cool and reserve for 24 hours in the fridge.
For the vinaigrette, chop the nuts, place them in a bowl, add the juice of an orange, 4 tablespoons of olive oil, the sherry vinegar and salt, and mix the whole well.
At the time of serving, we place the vegetable mixture on the plate with the help of a mold, and on top we place the boneless and chopped rabbit, along with the lettuce watered with the dried fruit vinaigrette.
Pickled rabbit salad
80%Final note
Recipe name
Pickled rabbit salad
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