Coniglio, lapin or rabbit, all are delicious

Holly Spain, of Puxico, shows off her harvest from a hunt at Crowley's Ridge. (submitted photo)

Rabbit season is now through Feb. 15, presenting one more week to take advantage of the opportunity to harvest cottontails and swampers. Although the cold weather is driving most of us indoors, rabbit hunting presents a simple opportunity to get outdoors for a short amount of time and enjoy nature. It also presents an opportunity to put a delicacy on the table and know that it is a healthy meat that you can provide for your family.

Rabbit meat is an important part of the diet for people in many countries because rabbits can turn 20 percent of the proteins they eat into edible meat, according to the United Nations Food and Agriculture Organization (FAO). This is important because the only animals that are more efficient in converting plant protein to animal protein are chickens and turkeys, which are fed grains that humans also consume. In the wild, rabbits consume plants that humans do not, which means they're not in competition with us.

When compared to wild game found in Missouri, rabbit meat has the most protein, second only to beaver meat (which I admit I've never tried). The fat content in rabbit meat is less than squirrel, deer and many other game animals, making it a healthy option for those of us who are health conscious.

A common barrier for those who consider hunting rabbits and other game is not knowing how to prepare the harvest. However, looking for and sharing recipes is one of my favorite parts of the hunting experience. When it comes to cooking rabbit, the more adventurous cook can make it a cultural experience, blending our southeast tradition of rabbit hunting with recipes from around the world.

Growing up in Missouri, my family ate rabbit often. My first hunting experiences with my father were either for rabbit or squirrel. My dad always fried his rabbit with a light breading. Fried, it tasted very similar to chicken. Until I traveled to the other side of the world, I didn't know there was any other way to prepare rabbit and I certainly didn't think of rabbit as a multicultural food.

While stationed in Sicily with the U.S. Navy, there was a dish at a local restaurant that quickly became my favorite. It was coniglio con salsa al vino rosso. That literally translates to rabbit with red wine sauce. The Italian rabbit dish opened my eyes to a new way of thinking when it came to rabbit season in Missouri. It was a tender and very delicate dish. The New York Times has a French version of this recipe for "lapin", here.

Rabbit recipes are found all over the world. In fact, according to the FAO, rabbit is traditionally consumed in Latin countries where the meat is classified as "sought after" and is served at special occasions. Rabbit is also a traditional food in Egypt and the Sudan and on the FAO's estimation table of rabbit meat consumption by country, Malta, Italy, Cyprus and France top the list of 42 countries whose inhabitants regularly enjoy rabbit on the table. To take part in this cultural experience and try your hand at an ethnic rabbit recipe, check out this website that lists several recipes.

Rabbit season is now through Feb. 15 in Missouri. Jackrabbits are protected at all times and may not be hunted or trapped. Cottontail and swamp rabbits may be hunted. The daily bag limit is six rabbits (only two may be swamp rabbits). The possession limit is 12 rabbits (only four may be swamp rabbits). To find more information on rabbit hunting in Missouri, go online to mdc.mo.gov.