Rabbit roast

Rabbit roast is a dish that every Ketonian will end up loving and enjoying! Although many people stare from it, gastronomists and nutritionists value rabbit meat as the most digestible and delicious source of nutrients. Therefore, it’s not surprising that there’s a tradition of giving rabbit meat as the first meat to small children who are just getting used to solid food. So easy to digest and full of great nutrients!

Rabbit is Similar to Poultry but Tastier

The European rabbit is similar to the poultry meat. However, it has almost no connective tissue and is one of the best sources of vitamin B12. All these qualities made it very desirable on the plates of many Mediterranean nations. From Spain, France, Italy to Greece. You will find rabbit at the menus of top gastronomic destinations.

Caesar Adored Rabbit Roast

Rabbit Roast

Photo from Wikipedia.org Vercingetorix throws down his arms at the feet of Julius Caesar, painting by Lionel Royer. Musée Crozatier, Le Puy-en-Velay, France.

A rabbit roast was enjoyed by the old Phoenicians, and later by the Roman Emperor Caesar, especially when he conquered Britain. Britain was full of wild rabbits at the time of Caesar’s quest. But while the wild rabbit needs to be pre-marinated it for many hours, there is no such problem with the domesticated rabbit. You can approach the preparation of this meat just like you would prepare chicken, turkey or duck…

French Delicacy

You can bake it, cook in a pot with the addition of seasonal vegetables and herbs. One of the specialities of the French cuisine called Terrine is specifically interesting. With the addition of onions, garlic, pepper, thyme and pistachio this dish is almost legendary. The baking pans are lined with thin slices of bacon and it’s served cold with dyed mustard.

The Ease Of Mediterranean Preparation

The best way to prepare rabbit road includes a marinade of olive oil, garlic and rosemary. This will give your rabbit roast the Mediterranean feeling! To lift it to another level, goat butter added at the end of cooking will give it that special, final, Greek touch.

Historical Overview

The first records of the existence of rabbits were left by the Phoenicians 1100 years BC. They originated in North Africa and the Pyrenees peninsula. At that time, the rabbit’s meat was more demanding than any other meat among the elite. Sometimes, in the ancient recipes, we can see that the rabbit was prepared together with the organ meats. Ancient Romans considered such a meal as a real delicacy! The Latin word Cuniculus, according to the Roman poet Katulu was a common name for Rabbit in those times. In the 16th century, rabbits were widespread all over Europe.

Breeding Rabbits Tradition

It all began because of high-quality meat and fur, so a domesticated rabbit was created. The actual domestication of a wild rabbit began in the Middle Ages in monasteries. The rabbit soon spread throughout Europe. During the era of great discovery, rabbits were left on thousands of islands as food for future trips, leaving a very negative mark on the flora and fauna there. A large number of intersections and selection have been made by a domestic rabbit, which today has very different characteristics compared to the wild rabbits.

Nutritional Facts

The energy value of 100 g of rabbits is relatively low, but we don’t count the calories on keto Mediterranean approach. The average chemical composition is water 72.28%, protein 20.05%, fat 5.55%. Almost no carbs or sugar! Isn’t that great?! The rabbit meat is very rich in protein, and therefore it is predominant compared to other types of meat we use, such as chicken, pork, veal, lamb, beef.

A Secret to Good Ketonisation

For this reason specifically, I suggest adding a good amount of olive oil and goat butter when preparing rabbit roast. Food quality is often measured by the amino acid content. In particular, the presence of essential amino acids in Rabbit meat is quite high. Our body itself cannot synthesize them. Therefore, essential aminos from rabbit meat help tissue recovery process, wound healing, maintenance of the immune system, and children’s growth.

From all the vitamins we get in a 100 g of rabbit meat I would like to emphasise the vitamin B complexes. It is an excellent source of niacin (B-3), it has 48% of daily needs, and cyanocobalamin (B12) and it is a good source of pantothenic acid and pyridoxine (B-6).

B complex Vitamin Bomb

Niacin (B-3) is a vitamin that is in large quantities found in rabbit meat and is needed for food metabolism, maintenance of healthy skin, nerves and digestive system. Cyanocobalamin (B-12) in rabbit meat covers more than required daily needs. This is essential for the production of blood cells in the body. It is also greatly helping to maintain the nervous system.

High in Potassium

Of minerals, rabbit meat is an excellent source of potassium, phosphorus, and is a good source of magnesium, calcium and iron. Rabbit meat is soft and very easy to digest. The meat is odourless, it is very tasty and it does not require long cooking time.

Let’s get to the Greek Keto Rabbit Roast

After trying this amazingly tasty Rabbit roast, I would like to recommend you preparing a typical Greek Stifado. this time prepare it with rabbit meat by following my previous recipe for Greek Beef stifado. I guaranty you gastronomical and nutritional revolution on your table!

Keto Rabbit Roast

Course Main Course
Cuisine Keto Mediterranean, Greek
Keyword Rabbit, Roast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium rabbit 1,3 Kg (2.8 Lb) approximately
  • 1 small red bell pepper
  • 1 small celery stick
  • 40 g semihard goat cheese
  • 4-5 mini onions the size of cherry tomato
  • 4 bay leaves

Marinade

  • 6 tbsp olive oil
  • 4 cloves garlic finely chopped or mashed
  • 1 tsp sea salt
  • 1 small lemon (juice for the marinade)
  • 1 tsp dried rosemary
  • 1 tsp oregano
  • 1/2 tsp dried peppermint
  • 100 ml (1/2 cup) organic tomato paste

Finishing

  • 4 tbsp goat or sheep butter

Instructions

  1. First, prepare the marinade by mixing all the ingredients in a bowl. Wash the rabbit thoroughly and rub it with the marinade inside and out.

  2. Chop the peppers and celery and mix them with goat cheese. Place them inside the rabbit and add bay leaves, Close the opening with toothpicks.

  3. Slowly pour the tomato paste all over the rabbit. Place it in a deep baking pan. Add mini onions aside and add the lemon halves that you've squeezed earlier for the marinade. Cover with aluminium foil or a baking pan lid. Bake for 25 minutes at 200ºC. 

  4. Remove the lid or aluminium foil. Add goat butter on top. Leave it in the oven for another 5 minutes so that the butter melts and rabbit gets a nice roasted crust. 

  5. Serve with the fresh or fermented salad of your choice.

Rabbit Roast