Rabbit

Rabbits have likely been hunted and eaten longer than the history books record. An ideal source of protein rabbit is lean, tender, and versatile in the kitchen. A lean meat that is also relatively low in cholesterol, rabbit is not only a delicious choice but a healthy one too! Believed to have originated in Iberia Spain, rabbits first grabbed man's attention with the Roman legions as they made their way across Europe. Easily domesticated and reproducing like well… rabbits, they spread rapidly across the continent. Favored by medieval monks, rabbits like so many foods, were an alternative source of protein during lent as they were not considered meat if eaten just after birth. With the advent of the industrial revolution, many farmers and countryfolk moved to the city in pursuit of an easier and better life, many of them brought their rabbits with them. Though now living in an urban environment rabbits continued to be the main source of sustenance for many. Especially favored in France and Italy, the humble rabbit is featured in all manner of dishes from cacciatore and ragu to lasagna and stew. Long favored for their delightful taste and tender succulent texture, where would we be without the aid of the rabbit?