Rabbit, raised domestically, is available throughout the year. The loin meat is delicate in flavor and color, and has a tendency to dry out if not handled carefully. Traditional preparation methods include roasting, braising, and "jugging," which preserves the meat by cooking and storing it in fat. The loin and legs are often prepared by two separate techniques-the loin is roasted or sauteed and the legs, which are more exercised, are cooked by stewing or braising.
Rabbit
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