This is very underrated. It has a firmer, meatier flesh than chicken, and wild rabbit particularly has a lovely light, gamey flavour.
You can, however, buy domestically-reared rabbit. I love to cook wild rabbit jointed and on the bone for maximum flavour, but I have tested my recipe for roast wild rabbit using boned, domestic rabbit, and either works perfectly.
If you can get hold of a wild rabbit for this, so much the better.
This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit for it so much the better.
For Delia, this lovely recipe brings back childhood memories of how her mother used to cook rabbit - simply, on a bed of onions covered with bacon and the stuffing alongside. Time to revive a tradition maybe?