I know it's a lean meat, but is it tough? good for a braise?
are there doneness requirements?
and what does doneness mean for rabbit. for chicken it's the death of salmonella. for beef it's e-coli, and pork is trichinosis.
does rabbit have any similar nasty beasties lurking inside it?
are there doneness requirements?
and what does doneness mean for rabbit. for chicken it's the death of salmonella. for beef it's e-coli, and pork is trichinosis.
does rabbit have any similar nasty beasties lurking inside it?