Rabbit Carpaccio

DSC_0009Some people get cravings for carbs, I get cravings for raw meat. That’s why I was super excited to try a rabbit carpaccio dish ever since I started raising my own rabbits. The loin cut is such a tender and finely-grained morsel that I always feel absolute simplicity is best. There is nothing much simpler than this recipe and it is so fresh and delicious. I also call it rabbit sashimi and the flavor and texture reminds me of a mild raw tuna. Sushi lovers will appreciate this dish.

Rabbit Carpaccio

1 Fresh rabbit loin
Half a lemon
Salt to taste
Extra virgin olive oil

Remove the silverskin from the loin and slice it thinly. Place the slices in a single layer on a plate and sprinkle with salt. Squeeze on lemon juice and drizzle with olive oil. Serves 4 to 6 as appetizers.

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3 thoughts on “Rabbit Carpaccio

    • It was horrible. Inedible. Disgusting. Putrid. That’s why I blogged about how delicious it is. Because I’m insane.

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