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G&Z Rabbitry

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from G&Z Rabbitry, Pet Supplies, Angeles City.

“I don’t know how people eat rabbit.”

That’s what everyone says — usually right before admitting they’ve only had it cooked wrong.

Rabbit is lean.
It’s not forgiving.
And if you rush it, it will turn dry.

In this video, I’m cooking a new creamy paprika-braised rabbit recipe and breaking down:
• why rabbit needs fat + time
• the biggest mistake people make cooking it
• how slow braising completely changes the texture
• and why this method works when others don’t

This isn’t about convincing everyone to eat rabbit —
it’s about cooking it the way it actually deserves.

If you’ve ever said “I could never eat that,”
this one might surprise you #RabbitRecipe
#HomesteadCooking
#FarmToTable
#NoseToTail
#RealFood

30/01/2026

sarap parang gusto uko ulit rabbit meat.

“I don’t know how people eat rabbit.” That’s what everyone says — usually right before admitting they’ve only had it cooked wrong. Rabbit is lean. It’s not forgiving. And if you rush it, it will turn dry. In this video, I’m cooking a new creamy paprika-braised rabbit recipe and breaking down: • why rabbit needs fat + time • the biggest mistake people make cooking it • how slow braising completely changes the texture • and why this method works when others don’t This isn’t about convincing everyone to eat rabbit — it’s about cooking it the way it actually deserves. If you’ve ever said “I could never eat that,” this one might surprise you #RabbitRecipe #HomesteadCooking #FarmToTable #NoseToTail #RealFood

30/01/2026

Ready na sa bagong amo. Breed: F2 NZ x Upcali.. 4weeks old loc. Angeles City PM mis the key. Murayta...🥰

EN. ✨Creamy, slow-braised rabbit – a dish that brings restaurant-level comfort into your home.✨

I cut the rabbit into pieces and thoroughly rubbed it with salt, pepper, a generous amount of paprika, and mustard. I then seared the rabbit in a pan with olive oil and butter until lightly golden, and set it aside.

In the same pan, I sautéed finely chopped onions and garlic until soft and fragrant. I poured in a glass of white wine and let the alcohol fully evaporate. Then I added the cream, seasoned with salt and pepper, grated in Parmesan cheese, and gently heated the sauce until the cheese melted and the sauce became smooth and velvety.

I returned the rabbit to the sauce, covered the pan, and placed it in the oven at 170–180 °C for about 1 hour and 20 minutes, until the meat was beautifully braised and incredibly tender.

I served the dish with roasted sweet potatoes, cooked with butter, garlic, and thyme – a simple yet perfect match for the rich, creamy rabbit.

LT. ✨Kreminė, lėtai troškinta triušiena – patiekalas, kuris namuose sukuria restorano lygio jaukumą.✨

Triušį supjausčiau gabalėliais ir kruopščiai įtryniau druska, pipirais, gausiu kiekiu paprikos miltelių ir garstyčiomis. Keptuvėje ant alyvuogių aliejaus ir sviesto triušieną apkepiau, kol lengvai apskrudo, tuomet atidėjau į šoną.

Toje pačioje keptuvėje pakepinau smulkintus svogūnus ir česnakus, kol jie suminkštėjo ir tapo aromatingi. Įpyliau taurę balto vyno ir palaukiau, kol alkoholis visiškai išgaruos. Tada supyliau grietinėlę, pagardinau druska ir pipirais, įtarkavau parmezano sūrio ir pakaitinau, kol sūris visiškai išsilydė ir padažas tapo švelnus bei vientisas.

Į padažą sudėjau atgal triušieną, uždengiau keptuvę ir pašoviau į orkaitę 170–180 °C temperatūroje maždaug 1 valandai ir 20 minučių, kol mėsa puikiai išsitroškino ir tapo minkštutėlė.

Patiekalą pateikiau su keptomis saldžiosiomis bulvėmis, kepintomis su sviestu, česnaku ir čiobreliais – paprastas, bet idealiai prie sodrios, kreminės triušienos derantis garnyras.

#HomeCooking #ComfortFood #BalticFoodie

30/01/2026

🥰🥰😍😍

EN. ✨Creamy, slow-braised rabbit – a dish that brings restaurant-level comfort into your home.✨ I cut the rabbit into pieces and thoroughly rubbed it with salt, pepper, a generous amount of paprika, and mustard. I then seared the rabbit in a pan with olive oil and butter until lightly golden, and set it aside. In the same pan, I sautéed finely chopped onions and garlic until soft and fragrant. I poured in a glass of white wine and let the alcohol fully evaporate. Then I added the cream, seasoned with salt and pepper, grated in Parmesan cheese, and gently heated the sauce until the cheese melted and the sauce became smooth and velvety. I returned the rabbit to the sauce, covered the pan, and placed it in the oven at 170–180 °C for about 1 hour and 20 minutes, until the meat was beautifully braised and incredibly tender. I served the dish with roasted sweet potatoes, cooked with butter, garlic, and thyme – a simple yet perfect match for the rich, creamy rabbit. LT. ✨Kreminė, lėtai troškinta triušiena – patiekalas, kuris namuose sukuria restorano lygio jaukumą.✨ Triušį supjausčiau gabalėliais ir kruopščiai įtryniau druska, pipirais, gausiu kiekiu paprikos miltelių ir garstyčiomis. Keptuvėje ant alyvuogių aliejaus ir sviesto triušieną apkepiau, kol lengvai apskrudo, tuomet atidėjau į šoną. Toje pačioje keptuvėje pakepinau smulkintus svogūnus ir česnakus, kol jie suminkštėjo ir tapo aromatingi. Įpyliau taurę balto vyno ir palaukiau, kol alkoholis visiškai išgaruos. Tada supyliau grietinėlę, pagardinau druska ir pipirais, įtarkavau parmezano sūrio ir pakaitinau, kol sūris visiškai išsilydė ir padažas tapo švelnus bei vientisas. Į padažą sudėjau atgal triušieną, uždengiau keptuvę ir pašoviau į orkaitę 170–180 °C temperatūroje maždaug 1 valandai ir 20 minučių, kol mėsa puikiai išsitroškino ir tapo minkštutėlė. Patiekalą pateikiau su keptomis saldžiosiomis bulvėmis, kepintomis su sviestu, česnaku ir čiobreliais – paprastas, bet idealiai prie sodrios, kreminės triušienos derantis garnyras. #HomeCooking #ComfortFood #BalticFoodie

30/12/2025

Sold!

24/11/2025

Newly produce 2 weeks old upcali x F2 NZ.

23/11/2025

PTPA po:
mga bunny am looking rabbit per type, send your offer and info below:
Pet rabbit breed:
DoB:
Loc
PM me for price:
Angeles City location.
Thank you in Advance.