Basque-style rabbit in white wine & tomato sauce with green olives
Rabbit has had a place on the kitchen table in Italy, France, and Spain for more than a millennium, thanks in large part to Pope Gregory I condoning the consumption of rabbit during lent, proclaiming that rabbit meat was not meat. Rabbit meat is both nutritious and versatile. Many liken it to chicken breast, though it does have a more dynamic taste. Higher in protein than meat (and more easily digestible than other proteins), rabbit is also high in B-vitamins, particularly B12, has virtually a third of calories of beef, and half the calories of pork. Avoid overcooking, as it will dry...
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