Did you know? In European cooking, rabbit is generally eaten more often than chicken. Domestic rabbit is a white meat, similar in appearance and taste to chicken. Rabbit meat is a great source of calcium and phosphorus. If you’re new to preparing rabbit, this simple recipe from Faber Farms & Rabbitry in Sturgeon Lake is a good place to start!
Faber Farms’ farm stand is a great way to buy local food right from the source and get to know your local farmers. The farm stand is open every Saturday from 11am to 2pm between mid/late June through mid/late October. The stand will be loaded with produce and meats grown and raised right on the farm such as chicken and duck eggs, whole rabbits, whole chickens, pork, summer squash, green beans, kale, tomatoes, herbs, and more!
| INGREDIENTS
1 (2 1/4 lb) rabbit salt pepper 4 Tbsp olive oil 2 cloves garlic, minced 2 tsp finely diced fresh rosemary 1 tsp coriander seed, crushed 1/4 tsp chili powder
| DIRECTIONS
Line a sheet pan with parchment paper. Spread rabbit out as flat as possible and place it on a prepared pan. Season both sides with salt and pepper. Combine oil, garlic, rosemary, coriander, and chili powder in a small bowl. Rub mixture over both sides of rabbit. Cover and refrigerate 2-3 hours. Preheat oven to 475°F. Uncover rabbit and roast until tender and cooked through, 30-35 minutes. Recipe courtesy of Faber Farms & Rabbitry |