Rabbit and Wheat Salad with Cumin

Ingredients:

• 1 rabbit, skinned and cut into chunks
• 1 cup of wheat berries, cooked according to package instructions
• 1 cup of cherry tomatoes, halved
• 2 cups of arugula
• 1/4 cup of extra virgin olive oil
• 1 tablespoon of ground cumin
• 1 tablespoon of honey
• 1 tablespoon of fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Season the rabbit chunks with salt, pepper, and cumin.
2. Heat a skillet over medium heat and add the seasoned rabbit. Cook for 12-15 minutes, until browned and cooked through.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, and cumin.
4. In a large bowl, combine the cooked wheat berries, arugula, and cherry tomatoes.
5. Add the cooked rabbit to the bowl and drizzle with the dressing.
6. Toss to combine and serve.

Verdict:

This rabbit and wheat salad is a flavorful and nutritious dish that combines the earthy taste of rabbit with the nuttiness of wheat berries and the peppery bite of arugula. The cumin adds depth and complexity to the dish and the dressing ties everything together with a sweet and tangy note.

Serving Suggestions:

Serve this salad as a light lunch or a healthy dinner. It also works well as a side dish for grilled meats or fish. Store any leftover salad in an airtight container in the fridge for up to 2 days.