Rabbit moussaka

I carry you a recipe for rabbit meat moussaka.

Other than its terrific flavor, rabbit meat also has top notch nutritional value. It’s a precious source of protein with a low stage of fat and an excellent ratio of omega-6 and omega-3 fatty acids.
In case you include this meat to your menu, you may be healthy and full of strength, and the excellent flavor brings delight.

Rabbit moussaka


  • 600 g of rabbit meat from the front parts
  • 750 g of potatoes
  • 3.5 dl of milk
  • 2.5 dl white wine
  • 2.5 dl of vinegar
  • 40 g butter
  • 4 eggs
  • 1 onion
  • Salt

If you want natural, organic products, see:

Organic Products at Starwest

Starwest Botanicals


  • Clean the meat aged in white wine and vinegar from the bones and grind it.
  • Fry the chopped onion in butter, add the meat and fry together.
  • Separately fry the potatoes cut into rings.
  • Grease a baking dish with butter. Alternately arrange a row of potatoes, a row of meat. Finish with potatoes.
  • Beat eggs with milk, salt and pour over potatoes.
  • It is then baked in the oven until golden.


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Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

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