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The Hot New Sustainable Meat: Rabbit

Posted on 7th Mar, 2013 by Hillary Mickell
The Hot New Sustainable Meat: Rabbit

Food & Wine restaurant editor Kate N. Krader heralded rabbit as “the great new sustainable meat” for 2013.

Braised, fried, stewed or grilled, rabbit is a great, low in cholesterol and a great alternative to beef, lamb, pork or chicken. Enjoy a few of our most popular rabbit recipes.

Rabbit in Mustard Sauce by Simply Recipes

Buttermilk Fried Rabbit by Food Republic

Food, we love you.

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Comments (4)

  1. 25th Feb 2014
    by Terry Herman

    I always keep it simple. One of the faves is an edamame salad with steamed edamame, roasted pepitas, roasted red peppers, minced garlic, minced shallots, S&P to taste, and a light vinaigrette (EVOO and white balsamic vinegar). Mix thoroughly and chill before serving. Goes great as a side salad, or placed on grilled pita, or on grilled fish, poultry or meats. Simply versatile!

  2. 28th Feb 2014
    by Wayne Etnyre

    I hope I’m one of the three winners. Love Wolfgangs recipes!

  3. 28th Feb 2014
    by Wayne Etnyre

    I had a Heart attack and bypass surgery in November and am on a healthy diet now. Would love to eat healthy with Wolfgang Puck Makes It Healthy recipes.

  4. 1st Mar 2014
    by Wayne Etnyre

    Have the winners been chosen yet? I”m anxiuos to find out. : )

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