Saturday, August 4, 2012

Oven-Roasted Rabbit with Herbs

Oven-Roasted Rabbit with Herbs
This foolproof recipe requires a fresh rabbit and decent windowsill herb garden. Serve the roasted rabbit over boiled rice, pasta or polenta and enjoy with a light red, such as Côtes-du-Rhone Villages, Buzet or Beaujolais


1 whole rabbit meat, about 1.2 kilogram, cut into 6 to 8 pieces and blotted dry, or 4 rabbit hind legs, blotted dry all-purpose flour, for dredging
2 1/2 to 3 tablespoons of olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 1/2 tablespoons garlic, crushed
1 cup water
1/2 cup apple juice
1/4 cup fresh herbs, chopped (choose from rosemary, thyme, sage, oregano, savory, chives, cervil.


Preheat oven to 350 degrees F. Heat a large heavy skillet over high heat.

Lightly dust rabbit with flour, patting to remove excess. Season with salt and pepper. Add olive oil to hot skillet and sear rabbit on all sides until golden brown, about 4 minutes on each side. Do this in batches if the pieces are crowded. Remove meat and set aside.

Add onion, carrot, celery and garlic and sauté until lightly colored, 4 minutes, stirring occasionally. Pour in water and demi-glace, stirring up any browned particles. Add herbs and reserved rabbit to pan. Season with salt and pepper. Bring to a gentle boil, then cover and bake for 40 minutes (if using just legs, continue cooking for 20 minutes longer).

Serve sauce, vegetables, and rabbit over boiled rice, pasta, or polenta, if desired.

Monday, July 30, 2012

Juadah Rumah Terbuka 2012 - Revision

"Rendang" adalah makanan tradisional bagi orang-orang Melayu. Bagi rakyat Malaysia "Rendang" juga tidak asing bagi mereka. "Rendang" ada berbagai jenis dan rasa. Ada Rendang Daging Lembu, Kambing, Ayam dan lain-lain. Masyarakat Melayu di negeri-negeri dalam Malaysia ada "Rendang" masing-masing mengikut cita rasa mereka.

Bagi masyarakat seperti Indonesia, Singapura, Brunei, Thailand dan negara-negara yang rakyatnya berketurunan Melayu, juga ada masakan "Rendang" mengikut citarasa mereka. Begitulah halnya tentang Rendang. "RENDANG TOK" pula hanya terdapat di negeri Perak. Bagi masyarakat Melayu negeri Perak, sebut sahaja "RENDANG TOK" mereka semua tahu, walaupun cara masakannya berbeza-beza mengikut cara atau citarasa mereka

"Rendang" is a traditional food for the Malays. "Rendang" have a variety of types and taste. It's include Beef Rendang, Mutton Rendang , Chicken Rendang and others exotic meat such as rabbit and deer. For people such as Indonesia, Singapore, Brunei, Thailand and the countries of Malay origins, they also have special dishes "Rendang" according to their tastes.

Such as others Rendang. "Rendang Tok" is only available in the state of Perak,in Malaysia by mentioned only "Rendang Tok" they all know, despite how different of cooking methods and according to their personal taste.

Our Special Product for Hari Raya 2012 -
(August - September)

Produk : Rendang Tok Arnab
Berat : 500 gram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Rendang Arnab
Berat : 1 kilogram
Harga : RM 45
Minimum Order : 5 Kilogram

Produk : Daging Arnab Golek Madu
Berat : 1.0 kilogram - 1.3 kilogram
Harga : RM 45 (Per kg)
Minimum Order : 5 Kilogram

Produk : Satey goreng arnab
Berat : 1 cucuk
Harga : RM 1.80
Minimum Order : 100 Cucuk

Tempahan dibuka sekarang sehingga 30 September 2012.

# 5 % untuk kos penghantaran.
# Sila buat tempahan 7 hari awal sebelum penghantaran.

Tawaran Istimewa dari Beruas Agrofarm, hubungi kami untuk maklumat lanjut.
Mr Rahman 019 - 2043250 /

Wednesday, July 11, 2012

Rabbit Terrine

(Serves 10 – 12)
175g pistachios (kacang pandai)
2 farmed rabbits (see note)
250g veal loin, cut into 1cm dice
50g lard
25g salted butter
1 brown onion, finely diced
1 clove garlic, finely chopped
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
5 sprigs of thyme leaves
5 bay leaves
12 (about 500g) bacon slices
1. Soak pistachios in 500ml of luke warm water for 1 hour. Peel and remove as much of the skins as possible. Drain and set aside.
2. Bone the rabbit, cut the leg meat into small 1cm dice, reserve the loins (you should have 4 loins from 2 rabbits) and set aside.
3. Put veal loin and only half of the leg meat into a bowl of a food processor and process into course mince. Transfer mince into a mixing bowl, add remaining leg meat, lard and pistachio, use your hand and massage the mixture until well combined then set aside.

4. Melt butter in a frying pan over low-medium heat, sauteed onion and garlic for 5 minutes or until the onion is soft and translucent. Let it cook for 5 minutes, then add to the meat mixture with salt, pepper and thyme leaves and mix well.
5. Preheat the oven to 150C. Grease terrine mould or loaf pan (31cm x 12.5cm) with extra lard and line with baking paper. Arrange bay leaves at the base of the mould, then line with bacon slices by overlapping each slice slightly, leaving enough hanging over the edge to fold over the top later.
6. Spoon one-third of the mixture into the mould, press down firmly to fill all the corners, place two loins on top of the mince. Repeat with another one-third of mince, loins then cover with remaining mince. From one end, fold bacon over to enclose the terrine.
7. Cover mould with 2 layers of aluminium foils and place in a deep baking dish half filled with hot water. Transfer to oven and cook for 1 hour 30 minutes to 2 hours. Checking after 1 hour 30 minutes by inserting thermometer into the center of terrine and should read 65C.
8. Remove terrine from oven and let cool for 1 hour. Place on a tray then weight it down with heavy objects and transfer to refrigerator, let it set overnight.
9. To serve, dip terrine mould in hot water for few minutes, remove foil and invert terrine onto a serving board. Slice, and serve with gherkins and toasted artisan bread.
Note – you can use wild rabbits but the flavour can be a little bit too strong for some people, so you can used Beruas Agrofarm Organic Rabbit Meat as a perfect choice.

Sunday, July 8, 2012


Our Rabbit is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. Pairing its versatility with the nutritional facts makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.

Rabbit meat is all white, similar in texture to chicken and cooks much like chicken meat does, sharing its versatility. But many find the flavor richer and more rewarding.

The saddle cut is simply the center of the rabbit, and in this case, it still contains the bones. Often stuffed and roasted whole, the tender saddle, like the loin, is also good when pan-roasted, accompanied by a simple sauce, and perhaps made with cream and mustard.

The Benefit :
1. Humanely raised
2. Low in calories and cholesterol
3. High in protein and nutrition (USDA states it is the most nutritious meat)
4. Antibiotic and hormone free
5. No preservatives or additives

Try out our new boneless rabbit meat just for RM17.50 / 500gram for this Ramadhan.

Friday, March 9, 2012

Meat Games

Frequently ask question.

Is rabbit food healthy food? How does it compare with other meats? And where can you easily get it? Since the myxomatosis scare, there seems to be little demand for it -but I have recently seen packs of frozen rabbit from China on sale.

Is there a future for rabbit meat as part of a good diet, or should it be avoided because of the myxomatosis fear?

The Answer

No doubt the vision of fluffy hopping animals would put many a purchaser off, but this is an emotive and purely personal response. As in our research, in China, France and many Mediterranean cuisines, rabbit is a hugely popular and cheap dish - typically used in casseroles with rich sauces.

And the fact is, although rabbit might be an acquired taste, it offers several health benefits and perhaps should be considered more often as a menu option.

Rabbit tastes a little like game, or strong-flavoured chicken - similar to the flavour you get from some organic chicken from small suppliers.

In terms of nutrition, it has a lot in its favour. Rabbit is a good source of iron, a mineral we sometimes forget is essential for growth. One of the main reasons why we wean children from milk on to solid food is that milk doesn't give them the iron their body needs as they develop beyond six months.

Eating rabbit would help replenish iron losses women experience during their monthly cycles.
But perhaps one of the main reasons why we should take note is that rabbit meat's fat content is similar to that of chicken or turkey - and much lower than the red meats such as beef. This means rabbit is good if you're watching your waistline.
It's also good in terms of cholesterol, as the amount of saturated fat it contains is low, so eating rabbit is less likely to produce what we call bad cholesterol (LDL ).
Since heart disease rates are worryingly high in Malaysia, maybe we should be less sentimental about these animals.
As for myxomatosis concerns, there are very high standards when it comes to ensuring that the meat from infected rabbits doesn't enter the food chain - so set those worries aside.

Sunday, March 4, 2012

How Healthy is Rabbit Meat

The facts behind the rabbit nutrition in its meat and its value as a food source are glowing with positive points. It has half the calories of pork, less then half the fat of beef and is over 20% protein. Below are some simple tables and graphs comparing rabbit meat to other popular meats. Under that you’ll some rabbit meat facts that will give you further information; whether your planning a diet or just want to know more.

Rabbit Nutrition Information

The table below shows the value of one serving (1 lb or 299 grams). The daily value is calculated using a 2000 calorie diet:

If your like me, seeing the facts like that doesn’t say a lot. So I decided to compare with other types of meat to give me a better idea.

Comparing Calories Per Pound :

As you can see, the rabbit’s nutritional information for calories is the lowest. It is also worth pointing out that one pound of rabbit is far more filling then one pound of pork. Despite this, pork is over three times the calories!

Cholesterol (mg) per 500 grams*:
*500 grams is just over a pound

Cholesterol levels are a growing health concern and replacing the odd meal with wild rabbit meat might be a step in the right direction for you.

Comparing Fat percentages:

Yet again, rabbit comes out on top with an extremely low fat percentage, it also has the highest protein percentage, making the wild meat the best for dieting and muscle building.

Sunday, November 6, 2011

Improved Quality with Low price

Our Improved Quality with low price.

Beruas Agro Farm rabbit is farm-raised on a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used. The result is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled or roasted.

Cross-bred from New Zealand White rabbits for a lean white meat with an exceptionally tender texture
- Low in calories and cholesterol
- High in protein and B vitamins
- Antibiotic and hormone free
- No preservatives or additives

A great choice for the health-conscious gourmet!

Rabbit is very low in cholesterol and has the fewest calories per pound of any meat, making it a great choice for a healthy meal.

Ordering Options
Boneless Organic Rabbit Meat
Fresh or Frozen / Weight Price Qty
Fresh / 1.0 Kilogram. avg. RM35.00
Frozen / 1.0 Kilogram. avg. RM30.00

Whole Organic Rabbit Meat
Fresh or Frozen / Weight Price Qty
Fresh / 1.0 Kilogram. avg. RM30.00
Frozen / 1.0 Kilogram. avg. RM25.00

All sale price is based on order price per quantity and without transportation charge.