Whole Rabbit

Available from the Butcher counters at Arkadia Foodstores Gozo and Portomaso.

Rabbit meat, often referred to as "white meat," is a nutritious and sustainable protein source that has been consumed for centuries in various cuisines around the world. This lean, tender meat offers a host of benefits.

Nutritionally, rabbit meat is low in fat and calories, making it an excellent choice for health-conscious individuals. It's rich in high-quality protein, providing essential amino acids necessary for muscle growth and repair. Moreover, rabbit meat is an excellent source of vitamins and minerals, contributing to overall well-being.

In terms of taste, rabbit meat is often compared to chicken but with a slightly gamier flavour. It's versatile in the kitchen, lending itself to a variety of dishes, from stews and roasts to grilled preparations.

Recipe: Roasted Whole Rabbit with Herbs and Vegetables

Serves: 4

Ingredients:

• 1 whole rabbit
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• 4 small carrots, peeled and halved
• 4 small potatoes, quartered
• 1 onion, quartered
• 1 cup chicken broth
• 1/2 cup white wine (optional)

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat your oven to 175°C.

2. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to create a flavourful herb rub.

3. Rinse the rabbit thoroughly and pat it dry with paper towels. Place it on a cutting board.

4. Rub the herb mixture all over the rabbit, both inside and outside. Be generous with the rub to infuse the rabbit with flavour.

5. Place the lemon slices inside the rabbit's cavity.

6. In a large roasting pan, arrange the carrots, potatoes, and onion around the rabbit. Pour in the chicken broth and white wine (if using) to keep the meat moist.

7. Cover the roasting pan with aluminium foil and place it in the preheated oven.

8. Roast for about 1.5 to 2 hours or until the rabbit's internal temperature reaches 71°C and the vegetables are tender, basting occasionally with pan juices.

9. Remove the foil during the last 15-20 minutes of cooking to allow the rabbit to brown.

10. Once done, let the rabbit rest for 10 minutes before carving.

11. Serve the roasted rabbit with the herb-infused vegetables and pan juices as a delicious, rustic meal for four.

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