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