With the New Year just around the corner, trends for 2012 are already beginning to take shape. In food, which has quickly become a symbol of cultural identity in the last few years, sustainability has become an important factor in what people eat. Earlier this year chefs lamented the ban of foie gras (goose liver) and demonstrated that environmental awareness will begin to play a key role in our diets. With industrial beef, and a slew of fish related problems, chefs and ecologists alike are on the lookout for more sustainable meats that reproduce quickly and use fewer resources to grow.
Rabbits and goats are prime examples of animals that are less ecologically destructive and are still intriguing to gourmet chefs (The rabbit stew pictured below is an example of an innovative way to French chefs prepare rabbit). Rabbit and goat boat eat a wide variety of foods, and can be raised on inhospitable pasture. Rabbits reproduce extremely quickly, and are thus easier and cheaper to raise than beef.
The only thing currently holding rabbit and goat meat back from becoming more mainstream is the fact that they both contain so many bones it often becomes difficult to prepare them. However more high-profile chefs are seeing the benefit of smart ways to eat meat, and have made it their missions to get Americans to eat rabbit and goat. Rabbit is appearing on plenty of menus in New York, one of which was dubbed by the New York Times as “the best fried chicken in town”. Bizarre Foods host Andrew Zimmern recently touted goat as well, saying “Goat is like soccer. It plays well everywhere else in the world except here.”
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