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Nutrition information

Nutrition information
Rabbit meat has reached a considerable level of relevance in Spain, and is becoming increasingly of interest. It is the fifth most consumed type of meat and has become a culinary point of reference in the Mediterranean diet, being an exquisite meat due to its aroma, texture and its excellent nutrition properties, making rabbit meat an irreplaceable product in any healthy and balanced diet.

Health and quality of life
Rabbit meat is so rich in nutrition properties that it fits perfectly in a healthy, varied and balanced diet, particularly recommended for all population groups (youngsters, adolescents, women, sports men and women, and senior citizens).
It is a very nutritive food with a highly appreciated favour, rich in proteins, high quality, low in calories, fat and cholesterol, and with a high level of vitamins and minerals. Additionally it is ideal to prevent cardiovascular diseases, cholesterol, uric acid and digestive problems.
In short, an excellent food, balanced health and with nutrition properties making it a source of goodness for the entire family and essential in the Mediterranean diet.

Rabbit meat is much sought after due to its juicy meat and pleasant flavour. It is economic, easy to cook, and adapts itself to any tastes. As it is so versatile it is an excellent basic ingredient for all types of dishes and recipes included in our popular gastronomy, and is also widely used by the leading chefs in our country.

Rabbit is one of the most frequently used ingredients in Mediterranean cooking, and consequently there is a wide range of recipes available for this product. From amongst these, we offer you two recipes that are easy to prepare, and that are outstanding due to being very tasty and to having been in our gastronomy for hundreds of years:

Rabbit with snails. A real delicacy

Ingredients (for 4 people): ½ kg. of snails, 1 Kg. of rabbit, ¼ kg. of fried tomato, 2 onions, ½ litre of beef stock, 4 garlic cloves, parsley, 1 laurel leaf, rosemary,
Olive oil, salt and pepper and a glass of brandy

Preparation: Clean the snails and boil for 30 minutes in water with salt and aromatic herbs. Strain them and put then in a saucepan with oil, onion, the garlic, salt pepper and the laurel leaf.
In the meantime, cut up the rabbit, salt and pepper it and fry it. Add the brandy and brown the rabbit. Add the beef stock and boil until obtaining the desired texture.
Add the fry sauce to the saucepan and leave to cook for 15 to 30 minutes. The dish is ready for serving.

Rabbit in “salmorejo” (an onion and garlic garnish). Intense flavour

Ingredients (for 4 people): 1 Kg rabbit, 1 onion, 1 garlic clove, ¼ litre of olive oil, white wine, 1 dessert spoon of sweet cayenne pepper, marjoram, thyme, 1 laurel leaf and salt.

Preparation: Clean and cut up the rabbit. For marinating, and mash together the garlic with the oil, the cayenne pepper and the salt using a pestle and mortar. Add the wine and the aromatic herbs. Marinate the rabbit for a few hours. After this, take out the rabbit and lightly fry it in a frying pan with finely cut onion. Put it in an earthenware casserole and pour over the marinated sauce with a little water added, leaving on low heat for half an tour, turning it over from time to time until cooked. Check the salt and serve.

If you want to know more rabbit recipes click here

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