Rabbit is relatively lean meat and not expensive. The animals multiply fast and a lot because they have many natural enemies and feature on the menu of various wild animals and birds of prey. Man has also been catching rabbit for centuries. It easily falls prey to traps and can be blinded with strong lights,Read More
Guinea fowl is widely available in France and I find slightly more tasty than chicken and also belief their production is less intensive. I could be wrong of course as the one I bought for this recipe came from a leading supermarket poultry brand (Loué). But it is supposed to be less fat than aRead More
Rabbit with prunes is a classic French dish and is usually prepared with white wine. There is a good supply of rabbits on the market at the moment and I wanted to try it out with Belgian beer instead.
Duck is widely used in France, especially in the south-west where they also stuff ducks for the liver. Duck meat is often tough and needs long cooking. On the market in Dieppe, I found a farmer who sold ‘canetton’, ducklings. Not the small birds with a soft down, but larger, almost half-size, birds. This meatRead More
Rabbit meat is very popular in France which is the fourth-largest producer in the world after China, Italy and Spain with 40 million animals consumed per year. Rabbit meat is a lean kind of meat with little cholesterol but with plenty of proteins, minerals and Omega 3 fatty acids. The quality of the meat depends,Read More