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Rabbit
Know your product
Rabbit was already eaten 12,000 years ago in France. Today, this meat is not eaten as much as it should be, for it is rich in proteins, vitamin B and omega-3.
Moreover, it’s a lean and quite pale meat, and its fine taste is similar to that of some birds.
It is usually stewed, cooked with cabbage, black or green olives, lemon or prunes.
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