What does rabbit taste like?

chicken....and I'm not kidding. My parents used to tell us it was chicken and we never knew the difference.

:) In the very least it has similar consistency, and it looks like chicken when cooked, from what I can remember.

It is indeed very similar to chicken. Specifically it tastes more like dark meat and looks more like it as well. It can be slightly more intense in flavor and the rabbit I've had was slightly dryer that, say, a chicken thigh, but they are similar enough that a recipe for one can very easily be made with the other.

Great, now I want rabbit stew.

I would say it's generally a little fattier than chicken (I mostly eat young rabbit, I guess--kaninchen? What I get for mostly eating this in Europe). It's nowhere near as fatty as, say, duck. Like any other type of meat, the way it tastes will depend largely on how it's prepared.

What else is in your stew?
(This sounds so good right now...)

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It depends. Is it wild rabbit or raised in a farm? I've never had it wild, but I assume it will have that game-y taste. Domestic rabbit is really a lot like chicken, but I think it's more dark meat.

I have a dietary sensitivity to pountry and don't eat chicken. but from what I remember chicken had absolutely no taste whatsoever.

Rabbit taste a lot like squirrel, but much lower in fat. Which may be why I remember a skinless chicken breast as having no taste, fat carries the flavor! Unless the rabbit was browned in oil before adding it to the stew or it was highly seasoned, he may find it rather bland.

Like chicken... Only it's chewier, sorta rubbery- at least when I've had it and haven't had the best cooks. I had rabbit stew once and it was good. Kinda like chicken stew, sorta like beef stew but not. Pretty good though it would've been better if it hadn't burnt on the bottom of the pot.

It's pretty good- a lot of my friends hunt wild rabbits, and I've occasionally bought farmed ones.
Think the really dark meat from a turkey, a little meatier flavor, and a texture more like pork or beef, probablly tougher too!

I've actually had battered and fried rabbit. No recollection that it was different from a box of similarly processed frozen chicken pieces.

And the reason you'd make a stew is to break down the tough meat.

Like dark meat chicken, but sweeter, and maybe even a little more tender.

I raised and slaughtered my own rabbits fro a period of time. Domestic rabbit (the kind you can find in the specialty meats section of your supermarket freezer section) is all white meat. It is low fat and when cooked is milder in flavor and dryer than any other white meat critter I have eaten.
I seem to be one of the few who don't think that domestic, supermarket purchased chicken has a good flavor, so I have always seasoned the Holy fish out of it. Rabbit stew, on the other hand, was easy.
The best and meatiest part of the rabbit is the loin, followed by the haunch or hindquarters. Given a preference, I would serve the offal and the forequarters to the dogs and chickens.

I raised Californians, a meat breed, developed for their mild taste and meat/bone ratio, so my experience may not be common. There are many other meat breeds available and all domestic rabbits can be eaten.
Young rabbit is more tender than older rabbit in the same way that young poultry is more tender than older poultry and young ungulates are more tender than older ungulates. And different people have different preferences.

Stress to the animal before the kill, as well as how the rabbit/critter is handled after the kill will affect the flavor of the meat. Aging rabbit (hanging) will make it gamier. As will any delay in skinning or cleaning.

Cassandra Starrswife

I had wild rabit once. It tasted kind of like duck.

"Whatever happens, happens."

It's very bland, with a texture simmilar to tough, dried-out chicken or perhaps overcooked turkey. If cooked in a stew, I imagine it would be a bit more tender.

A lot of people who eat it like it and think it tastes like chicken, but I hate it. I'd rather starve than eat rabbit. When I tasted it (it was rabbit stew), it was so nasty I couldn't swallow it. The taste reminded me of the horrible odor one encounters when entering a dirty public bathroom, and that is no exaggeration. It wasn't the cook, either. My grandmother who made rabbit stew was a great cook.

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Thank you all for your comments. This helps so much!