Friday, December 24, 2010

How to Cut Up a Rabbit



A good alternative to spring ham, rabbit is a lean readily available alternative meal, lower in fat than pork or beef. There are a variety of recipes for rabbit but they all begin with cutting the rabbit. Below are the main steps for preparing a rabbit for cooking. It is a good idea to think of rabbit preparation as very similar to chicken preparation, making things a little easier to digest.

Difficulty: Easy

Instructions.
1
Lay skinned, washed and dried rabbit on its back on a clean non-porous cutting board. One rabbit can serve 4 people so only prepare as much as you need. Removal of head and feet should occur at the butcher.

2
Remove head and feet with a meat cleaver if still attached.

3
Cut away with a sharp knife the two flaps of skin clearly visible on the sides of the rabbit's torso under the arms. A sharp knife around the back and below the ribs will make removal easier. Discard the flaps or use similar to chicken wings.

4
Remove the front legs by cutting through connecting tissue with a knife. As the legs are not attached to the main skeleton, little force is necessary.

5
Locate the hole on rabbit torso where inner and outer workings connect. Press down hard with the flat of the knife, allowing for removal of any unwanted tissue.

6
Cut at hind legs with sharp knife just above the leg joins to sever connective tissue. Like the front legs there is no bone attaching the torso and leg.

7
Slice the rib cage and torso into 3 even pieces. Most recipes call for the rabbit to be cut into 9 or 11 pieces.

Article on morehow.

Thursday, December 16, 2010

Tips for Cooking Rabbit Meat



Roasting rabbit
To roast a rabbit, rub it down with olive oil and chopped herbs and place it in a roasting pan. It may then be baked just like a chicken, at about 350 degrees F. (A 2 pound rabbit takes about 1 – 1 1/2 hours to cook at this temperature.)

Braising rabbit
Begin by browning the rabbit in a little olive oil. Then place the meat in a pot and cover it about a quarter of the way with water. Cover the pot and allow the meat to simmer for about an hour.

Stewing rabbit
Chop the rabbit meat into small pieces (about one inch square). If desired, roll in flour or seasonings. In a preheated pan with a little olive oil added, brown the meat on every side. Place the meat in a large pot and cover with boiling water. Cover the pan with a well-fitted lid and simmer for at least two hours, or until meat is tender. Add vegetables to the last hour of cooking.

Sautéing rabbit
Thin cuts of rabbit (no more than one inch thick) are suitable for sautéing. First, preheat a pan and add a small amount of olive oil. Place the rabbit in the pan and brown both sides, cooking until it reaches 160 degrees F.

If you add a bit more oil to the pan, you can also pan fry rabbit, giving it a crispy outer layer.

Read more: http://www.articlesbase.com

For Beginner - Rabbit Stew



First Up Rabbit Stew - rabbit recipe

The Easy Way to cook rabbit

Ingredients

A couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
Root Vegetables Carrots Swede Potatoes or any other root veg you have
A couple of pints of chicken stock
Salt and Pepper to taste

Method

Remove Lungs Heart Liver Kidneys (use those for more stock or discard).

Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).

Chop the root vegetables into large chunks. Not the potatoes that comes later.

Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.

Turn up the heat on the frying pan, add another liberal splash of olive oil, seal the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).

Once sealed transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.

Add the chopped root vegetables bring the whole lot back up to the boil.
Turn down the heat to a low simmer stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another three quarters of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables.
I also find a good bottle of Claret helps the whole lot down.

Enjoy

Tuesday, December 14, 2010

Best Quality Rabbit from Our Farm







Some Picture of our Meat Product.

Wednesday, December 8, 2010

Rabbit Meat Storage - Recommandation




Why our product is different from other product?

Here in Beruas Agrofarm our rabbit meat is 100% fresh from farm . To maintain the quality of the meat we will make our delivery within 48 hour after skinning the rabbits.

Here is some tips, to make sure the quality of meat is 100% fresh.

Safe Storage Times :
Take rabbit home immediately from the grocer and refrigerate at or below 40 °F. Use it within 2 days or freeze at 0 ? F. If kept frozen continuously, it will be safe indefinitely; however, quality will diminish over time. It is safe to freeze rabbit in its original packaging or repackage it for freezing.

For best quality, use frozen whole rabbit within a year; pieces within 9 months.
Safe Thawing There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the microwave oven. Never defrost at room temperature.

Refrigerator: It's best to plan for slow, safe thawing in the refrigerator. Bone-in parts or whole rabbits may take a day or longer to thaw. Once thawed, rabbit may be stored in the refrigerator for 2 days before cooking. During this time, if you decide not to use the rabbit, you can safely refreeze it without cooking it.

Cold Water: To defrost rabbit in cold water, do not remove the packaging. Be sure the package is airtight or put it into a leak-proof bag. Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages may defrost in an hour or less; larger packages may take 2 to 3 hours. Plan to cook the rabbit immediately after thawing by the cold water method.

Microwave oven: When defrosting rabbit in the microwave oven, plan to cook it immediately after thawing because some of the areas of the food may become warm and begin to cook.

NZ White Rabbit Meat is a Product of Beruas Agrofarm.

Monday, December 6, 2010

Food Award 2010








Congratulations to all winners and shortlistees.
We are pleased to be part of this industry and give opportunity to our company to promote rabbir as a healthy meat.

Restaurateur of the YearWinner:
Edward Hyde, Gastrodome (La Bodega, The Pressroom)

Shortlist:
Benj Conway, The Nero Group
(Nerovivo, Neroteca, Nerofico, High Tide)
Werner Kuhn
(El Cerdo, El Cerdito, Werners, The Whisky Bar, Carmen's Vinothek)
Rudi Stecca (Ciao, Ciccio, Cipolla)
Benjamin Yong,
The Delicious Group (Delicious, DISH, Reunion)