58 © 2017 2019 SPANISH RABBIT Tender, juicy, and relatively lean, rabbit is a classic game meat well represented in French, Italian and other European cuisines. Rabbits are all white meat, with a taste evoking veal and chicken that is a good base for showcasing chefs’ signature sauces. Grupo Hermi has been raising top quality rabbits in Spain for over 40 years. They control all aspects of production from breeding for superior stock genetics to innovative farming, processing & packaging. European chefs demand the best, and Hermi meets that challenge while maintaining excellent prices. • World’s Finest Quality – Tastes Like Rabbit! • Air Chilled for Superior Flavor • Vegetarian Fed • No Added Hormones or Antibiotics • Raised in Spain to EU Regulations • Consistent Availability 365 Days a Year WHOLE FRYERS Approx. 2.75-3lb Fryers are young rabbits, with more tender meat and a milder flavor than mature rabbits. BUTCHER INFORMATION: Air chilled. Head off. Kidneys & liver included. COOKING/PLATING TIPS: Whole rabbits can be roasted or braised. They can also be cut into separate pieces (saddle & legs). Saddles can be grilled (they will take a light marinade if the chef desires) and the legs braised or cooked confit. If chefs are concerned about the rabbit drying out, they can bard it with bacon, brine it, or marinate it prior to cooking. Each whole fryer equates to two or three entree servings. MENU TYPE: Low to Medium Price Point. Most commonly found on French, Italian, Spanish & German menus as well as in fine dining and progressive cuisine restaurants, rabbit is also enjoyed in South America, Eastern Europe and Asia. BONE-IN SADDLES Approx. 10oz Rabbit saddles include the loins, flap meat and other meat from the torso. They are often used as a roasting cut. BUTCHER INFORMATION: Cut from the Saddle (torso). Bone in. COOKING/PLATING TIPS: Because rabbit is so lean, it can become tough if over- cooked. Many chefs cook it until just opaque (medium rare). Barding (wrapping in bacon) can help keep the saddle moist while roasting. Rabbit saddles can also be braised. The loins can also be cut off the saddle for appetizer or hors d’oeuvre dishes, with the rest of the meat cut up for sautees or stir fry, or ground for sausage. MENU TYPE: Medium Price Point. More commonly found on French, Italian, Spanish & German menus as well as in fine dining and progressive cuisine restaurants. Read More at spanishrabbit.com