If you’re a meat eater – and most Americans are – you’re probably constantly on the lookout for meat choices that are high in protein and low in calories. The search should be a short one – rabbit.
This lean, tender white meat has less fat, fewer calories and lower cholesterol content than chicken, turkey, beef, pork, lamb and even a few fish.
Americans should be enjoying this tender and delicate, white meat choice regularly. Many “across the pond” have continued to appreciate it for its culinary and nutritional value when interest in the States appeared to wane. According to an article written by award-winning author and writer, Kris Wetherbee, American foodies are rediscovering their love for rabbit meat after a decades-long hiatus:
Actually, rabbit only recently fell out of favor during the 20th century baby boomer era of the early 60s to the late 80s. With the exception of that short stint in time, its popularity has spanned the generations, with its use as a meat source dating as far back as 1500 BC.
With interest in healthier meats at an all-time high, maybe it’s time for Americans to get reacquainted to this readily available, delicious and nutritious meat staple.