Rabbit

 Rabbit Key facts Wild rabbit went out of fashion a few decades ago with the arrival of myxomotosis, which decimated the population - until then, it had been a very popular meat for the home cook. These days rabbit is a good option, farmed or wild, and deserves to be more popular as it's cheap and a good source of low-fat protein.

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.

 
Related Recipes
Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing Serves 4

Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing

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?

 
 
Rabbit in Cider Serves 4

Rabbit in Cider

If you can get hold of a wild rabbit for this, so much the better.

 
 
Old-English Rabbit Pie Serves 4-6

Old-English Rabbit Pie

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.

 
 
 

 

 




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