Rabbit reminds me of Greece, of vacations to Crete where both of my parents are from. It’s a popular Mediterranean dish and is most commonly prepared fried or in a tomato based stew “stifado” with pearl onions, vinegar and red wine. The following recipe is quick and easy, a great way to try cooking rabbit for the first time.
For the Marinade:
- Juice of one lemon
- 2 Tbsp Olive oil
- 1/2 tsp Smoked paprika
- 2 Cloves of minced garlic
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Oregano
Preparation:
- Chop the rabbit into palm size pieces
- Marinade for at least 2 hours
- Pan-fry in a cast-iron skillet until the internal temperature reaches 160 degrees F.
Macro Breakdown:
3oz of Rabbit contains 147 calories, 28g of protein, 3g fat, 0g carbs.
Recipe By: Sofia Martimianakis
