Keto Rabbit Pizza originally was supposed to be a pie. I wanted to make a version of our Keto Kotopita because Apollonas keeps stressing out that chicken is not the healthiest meat choice. So, since rabbit in texture and flavour is very similar to chicken (but ten times more nutritious and has anti-inflammatory properties) I just had to give it a go!
Keto rabbit pie, but what about the Carnivores?
Since I have a family member 😉 that is currently not eating ingredients from the plant world, (only a few spices and herbs), I realised that if I made it as a pie with the crust, I would have to eat it alone. But, if you would like to make it as a pie, just follow this Keto Kotopita recipe, and use boiled rabbit meat instead of chicken! There will be some kitchen labour, but the reward will be enormous!
What are the advantages of rabbit meat?
Nutritionally, rabbit is the king of protein! It has been present in human nutrition since the dawn of our kind. Gastronomists and nutritionists evaluate rabbit meat as the most nourishing source of nutrients. There is a tradition in many European nations to give rabbit meat as the first meat to toddlers who are just getting used to solid food. Easy to digest nutrients work almost as medicine, especially if you are recovering from a cold, flu or some infection.
Rabbit is similar to chicken but tastier and healthier
Rabbit meat in texture is similar to the poultry meat. However, it has virtually no ligaments and is one of the best sources of vitamin B12. In Greece, Italy, France and Spain, as well as in many other Mediterranean countries, it’s a kind of meat you prepare when you want to make something festive! One of the specialities of the French cuisine called Terrine is quite similar to what I created here.
Nutritional density to the full potential
The average chemical structure of rabbit meat gives us 72.28% water, 20.05% protein, and only 5.55% of fat which we can always fix. However, it has no carbs or sugar!!! Now we are talking! This mild-tasting meat is extremely rich in protein compared to other types of meat we use daily. Let’s remember, food quality is frequently measured by the amino acid content.
For example, the proximity of essential amino acids in rabbit meat is quite high when compared to other protein-rich foods. As you might know, our body cannot synthesise aminos on its own. Those beneficial essential aminos from rabbit meat will help us with the tissue recovery, wound healing, and strengthening the immune system. Also, they are fundamental for proper growth, especially for children.
From all the vitamins we get in a 100 g of rabbit meat I would like to emphasise the vitamin B complexes. It is an excellent source of niacin (B-3), it has 48% of daily needs, and cyanocobalamin (B12) and it is a good source of pantothenic acid and pyridoxine (B-6).We already wrote this in our Rabbit roast recipe 😉
B complex Vitamin? – Rabbit meat is a bomb
Niacin (B-3) is present in rabbit meat in large quantities. This vitamin is necessary for good metabolism, maintenance of healthy skin, nerves and digestive system. Cyanocobalamin (B-12) in rabbit meat – with just a single portion, you’ll get more than you need daily! This vitamin is essential for the creation of blood cells. Don’t forget, our nervous system health simply depends on this vitamin.
How about the minerals?
Eating rabbit meat more often can serve as a natural mineral supplementation! Rabbit meat is an exceptional reservoir of potassium, phosphorus, magnesium, calcium and iron. In general, due to the ease of digestion, eating rabbit more often could be the best thing to bring your nutrition to a higher level.
Imagine, twenty-two grams of protein per 100 grams of meat!!! You just add good sources of fat, in my case tallow and goat butter, and enjoy pure health on your plate!
How it ended up like pizza?
I just wanted to make it carnivore friendly! So, I did boil it with onion, garlic and celery leaves for the flavour. This turned into a wonderful rabbit soup which thanks to the addition of tallow ended up to be extremely tasty! Then I pulled the meat off the bones and chopped it in an oldfashioned manner. When I added crumbled feta, eggs, spices and goat butter, I just remembered our Carnivore pizza. So, I flattened the mixture on a wide baking sheet and baked it as you would bake any pizza. The topping of aged goat cheese gave the final super-magic effect!
Don’t be scared of the work it requires – The loved ones will celebrate your creativity
This is a foodie project that requires patience and determination. But, the reward is stellar. There is not a single person that will be able to guess you used rabbit for this Carni-pizza. So, you can serve it to those spoiled members of the family that never want to try something new. Just tell them you used turkey or chicken. They will never guess. 😉 At the same time, they will be asking for more because this Keto rabbit pizza tastes divine, even on the second day! Not to mention all the nutrients we already covered above!
So, shall we work on this piece of culinary art?
Keto Rabbit PizzaCourse: Main courseCuisine: Keto MediterraneanDifficulty: Complex
- Rabbit broth
1 medium rabbit (approximately 1,5 kg (52 oz)
3 litres (101 fl oz) of water
4 bay leaves
1 medium onion
8 cloves garlic
1 tbsp sea salt
black, red and white pepper, whole grains to taste
2 branches fresh celery (stick and leaves)
2 tbsp tallow
- Pizza dough
Pulled and chopped rabbit meat (use some of the celery and onion from the broth)
400g Feta cheese (crumbled)
6 large eggs (free-range)
1 tsp mahlep powder (nutmeg can be used)
100g (3.5 oz) butter (I used goat and sheep butter)
1 tsp white pepper finely ground (you can use black or red pepper too)
1 tsp garlic powder
1 tsp sea salt
1 tbsp apple cider vinegar
150g (3.5 oz) aged goat cheese (finely grated)
- wash and cut the rabbit into medium pieces.
- In a deep pot, place 2 tablespoons of tallow and spread it so that the rabbit doesn’t stick. Now add rabbit meat and pour in 3 litres of cold water.
- Add bay leaves, whole pepper grains, onion and whole garlic cloves.
- Bring this to a boil and reduce the temperature. Cook over medium temperature for 25 minutes. Now add chopped celery and cook for another 5 minutes.
- Remove the rabbit from the broth and while it’s hot, place the butter on top of it to melt and prevent the rabbit meat from drying out. Let it cool down. Thew broth can be used as a delicious and nourishing soup.
- When the rabbit meat is cool, pool it off of the bones and finely chop using a sharp knife.
- Add crumbled feta, eggs, vinegar and all the spices and mix well using your hands.
- Spread this mixture on a wide baking sheet lined with parchment paper.
- Bake for 20 minutes at 200ºC (390ºF). Now take it out of the oven and finely grate aged goat cheese on top. You can also use sheep cheese or even parmesan, but nothing beats aged goat cheese in flavour!
- Bake for another 10 minutes using o only the top heater of the oven. You can enjoy it hot, warm or even cold, it will be equally tasty!
- To make this Keto rabbit pizza even more nutritious you can use 12 quail eggs!