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Why not cook a rabbit in herbs

Rabbits can be cooked in a wide variety of culinary herbs

Many meats are underused and could be perfect for chefs looking for something new to offer their diners.

In an article for the Guardian, celebrity chef Nigel Slater suggested it is surprising that more people do not eat rabbit.

"It's cheap, flavoursome, versatile and makes for a surprisingly fine supper," he explained and indeed, professional caterers could offer the meal as a light bite option.

Furthermore, it lends itself very well to cooking with culinary herbs and Slater added that "tarragon is my default herb with this meat".

He said that other flavour pairings can also work well, so why not experiment with a variety of combinations before placing the dish on the menu?

McCormick's resident expert Chef Steve says the versatility of herbs is one of his favourite things about the ingredients, so it is a good idea to take advantage of this.

In addition to tarragon, Slater also suggested using rosemary and thyme.

Related Products: Rosemary, Tarragon, Thyme

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