Rabbit meat is another white meat, yet is not nearly as popular as chicken. Although somewhat high in cholesterol, it is also high in protein, iron and vitamin B-12. Many do not enjoy rabbit due to its tough consistency. Remember that freshly killed rabbit should never be eaten right away. Allow it to hang for a few days before cooking so that the meat is not tough. In addition, there are several cooking tricks that will help keep your rabbit soft and tender.
Fill a deep bowl with water.
Add a few pinches of salt to the water.
Add rabbit meat to bowl and cover.
Store in refrigerator overnight. Season and cook as desired the next day.
Use a meat tenderizer to punch small holes in the rabbit meat.
Put a can of crushed tomatoes and four cloves of chopped garlic into a bowl. Mix well.
Put the rabbit meat into the bowl, being sure to cover all parts of the meat with marinade.
Cover bowl and leave in the refrigerator for at least four hours. The holes will allow the marinade to get into the meat, keeping it soft and tender.
Cube rabbit meat with a sharp knife and season with salt and pepper.
Place rabbit meat on a baking tray and put one sliced onion around the meat.
Place four slices of bacon on top of the rabbit meat.
Bake at 176 degrees Cor 1 and 1/2 hours. The fat from the bacon that drips onto the meat will keep it moist and tender