来自动物中不同肌肉团体的肉类需要不同的烹饪，使它们闪耀。例如，在快速灼烧和一些休息后，Ribeye牛排最好是稀有的稀有，而胸肉需要煮熟，并且变得柔软，令人沮丧和美味。像鸡和兔子这样的较小的动物通常煮熟，无视从单独的部分准备牛肉中获得的智慧。Part of the reason for this may be that a chicken fits easier into most pans and ovens than a whole cow does A more economical reason is that if you judge by effort per pound of meat, a relatively big effort is needed to separate the different muscle groups of a small animal. Even so, it is worth doing so to get the best results. This is also true for rabbit. Rabbit loins are the ‘rib eye’ of the rabbit, they are very tender and require very little cooking. The legs and other parts however need to be braised or stewed. Even so, rabbit is often cooked whole with the loin dried out.

我觉得这是在浪费一块非常好的肉，所以当我买了一整只兔子时，我决定自己屠宰，把兔子分成腰肉、腿肉、皮瓣肉和胴体。(当然，你也可以让肉贩帮你做。)后三部分将在明天的食谱中使用。一只1.1公斤(2.5磅)的兔子的里脊太小了，几乎不值得取出来。腰部加在一起约160克，约占兔子体重的14%。

在买兔子的同一天，我还买了一些非常好的意大利熏火腿。由于我的花园里还长着新鲜的鼠尾草，我决定把那些兔腰变成兔肉saltimbocca．Saltimbocca罗马的一道名菜是用小牛肉做的吗片与prosciutto和sage。它是如此美味，被称为“跳入嘴”（盐=跳，Bocca =嘴）。I prefer to have a rabbit jumping in the direction of my mouth rather than a calf But seriously, this rabbit saltimbocca was absolutely delicious. The meat is super tender and succulent, and pairs very well with the prosciutto and sage. Compared to the veal version, it is a bit lighter and softer in style.

继续阅读Saltimbocca (Saltimbocca di Coniglio)兔子腰