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Loin chops are bite size with extremely tender meat and a rich flavor. Prepare over the grill, hot coals, fry in a hot pan and serve them as a quick snack or a gourmet dish.
Loin chops are bite size with extremely tender meat and a rich flavor. Prepare over the grill, hot coals, fry in a hot pan and serve them as a quick snack or a gourmet dish.
± 700g
9 Loin Chops
Season with your favorite spices and herbs You can fry them in a hot pan, or grill over hot coals and baste with your favorite marinade. Loin chops cook very fast and can dry out easily if overcooked. Rabbit meat pairs well with most herbs such as thyme, coriander as well as onions, black pepper, pineapple, berries, mushrooms, bacon and wine .
This is a healthier version of the traditional Italian bolognese sauce. Made with super lean rabbit mince. Ready to add into pasta, rice or any of your favourite dishes.
Rabbit is a popular meat in Italy and they have perfected the preparation by cooking it in red wine, tomatoes, herbs and olives. The meat is so tender and the flavour divine.
Succulent meat pieces on a skewer stick, perfect for grilling over hot coals or in a skillet, Enjoy as a snack or light meal
The Espitada is made from Deboned Hind Leg Quarters. It is a meaty part of the animal and it is full-flavoured. Each Espitada includes 4 deboned Thighs on a skewer.
Rabbit meat cooked until tender and combined with vegetables in a creamy sauce. A crust of flaky pastry finishes the pies beautifully.
Rabbit Portions are ready for your favorite recipe. The portions include 2 front legs, 2 back legs, 2 loins, and giblet.
If you like butter chicken curry, you are going to love our rabbit version. We cook rabbit hind quarters with Indian spices, onions, yoghurt and butter and finish the dish off with fresh cream.
A whole rabbit Fryer, Deboned and rolled , Ready to be infused with your favorite herbs and ingredients. Perfect for a delicious Sunday family roast or Christmas table.
Rabbit meat is lean, tender, palatable and scrumptious with a flavor richer than any other meat. Each rabbit can be separated into a total of six different cuts: two front leg quarters, two juicy back leg quarters, and two saddle halves.
A taste of Indonesia! hind of rabbit is cooked with spices such as lemongrass, galangal, chilies and coriander, which are sweetened with creamy coconut milk to give the flavour that we love
Rabbit meat cooked until tender and combined with vegetables in a creamy sauce. A crust of flaky pastry finishes this dish beautifully.
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