As wild rabbits are ‘free to roam’ they are very active and fit animals and produce a high quality lean meat. Rabbit goes well with beetroot, bacon, chestnuts, garlic, juniper, olive oil, oregano, rosemary, thyme, wine, lemon.
Wild Rabbit (whole)
Gourmet Game Wild Rabbit comes whole and vacuumed packaged.
Roasted, braised, pot roast
How to Cook
Roasting: The back legs of wild rabbit take longer to cook than the saddle or forelegs. We would suggest to separate the legs from the saddle. Marinate the rabbit for 1 hour with olive oil and herbs. Brown quickly in a pan with some butter or oil and then roast in a hot oven. Saddle/body: will only take around 10-20 minutes, remove and rest covered with foil. Legs: roast for a further 20 minutes or until cooked.