FILE - QUEBEC RABBIT
RABBIT ON THE MENU IS HOPPING GOOD!

Spring 2018  - Magazine Chef & Co.

Visit www.lapinduquebec.qc.ca/

Little known in Quebec, with about 250,000 rabbits raised annually by more than twenty companies, we are far from our European cousins who produce this quantity on a weekly basis. But it is for very good reasons why rabbit discoveries are at the center of many tables in Europe. It’s less caloric than beef, pork and even chicken! This white meat with multiple qualities deserves our attention so that it is significantly integrated into our menu.

 

RABBIT ATTRIBUTES

Rabbit is a good source of iron, phosphorus, selenium and vitamin B12. In addition, it has a high protein and omega-3 content as well as a very low sodium level. Finally, rabbit is low in fat and its thigh has the lowest cholesterol content of all meats. Without a doubt, people eager to vary their diet buy Quebec rabbit!

 

FIRE UP YOUR STOVES!

Quebec rabbit is simpler to cook than we think. Eating it encourages the local economy at the same time and it is excellent for our health. So, just add it to our menu. However, it is a lean meat that requires a little more attention than poultry when cooking it, but the possibilities for preparing it are many. From a confit, through a frying pan to the barbecue, or in pies and terrines, there is no reason not to try it.

 

 

LE SAVIEZ-VOUS ? A 1.3 kg rabbit gives 4 portions;Chicken and veal recipesare ideal for rabbit;An entire rabbit takes 60 to 90 minutesto cook at a moderate temperature (325°F);Farmed rabbithas a finer taste than hare. • For a most comforting meal, marinate the rabbit with the sauce of your choice and let it simmer in a tasty broth.

• If roasted, it is better to wrap it with fresh lard, bacon or pancetta, or to baste it during cooking so that the flesh does not dry up. We can also sweeten it in duck fat. Pure delight!

• For the barbecue, simply marinate the meat, sear it, then continue cooking over medium-low heat, lid closed, from 40 to 45 minutes.

 

No matter what culinary variations you choose, it will end up in

a dish that can please and surprise all your guests.

 

FAVOURITE ACCOMPANIMENTS

Fresh herbs go wonderfully well with rabbit. The most popular are: laurel, sage, basil, marjoram and rosemary or cardamom and curry. Fruit sauce (apple, pear, raspberry, cranberry, prune, blueberry) goes very well with it. Its favourite cooking broths are cider, beer, chicken broth. Maple syrup, white wine and cooking cream also are excellent with rabbit!

 

LOOK FOR THE BLUE LOGO

We would like to introduce you to "Lapin gourmet", a new brand of frozen whole rabbit offered directly by the Quebec rabbit producers. We are proud to promote this delicious and healthy meat produced in Quebec by passionate people. We wish to highlight these producers and, thus, feature a high-end frozen product. The development of this program aims at increasing the visibility of rabbit throughout the year. They will be available directly from producers who wish to market them in certain points of sale in Quebec.

 

By buying Lapin gourmet, in addition to encouraging Quebec companies, you obtain:

• A guarantee of origin through complete traceability to the producer

• Quebec rabbits butchered under inspection

• A well-identified package designed for freezing

 

RABBIT FARMING, MORE THAN A PASSION

Beyond publicizing this fine and tasty meat, Quebec producers also take care to comply with the highest standards of quality and follow a rigorous code for the health and well-being of their animals.

 

DISCOVER TWO FAMILIES OF PRODUCERS

The Fraser-Hamelin family, rabbit producer from the Galyco farm, is proud to stand out with its high-quality rabbits that are treated with care and with its building which meets the strictest standards.

 

Tobby Roy and Nathalie Daigle began producing meat rabbits in 2014 on the Tonasem farm, accompanied by their three daughters. Today, they are delighted to be one of the largest rabbit producers in Quebec.