logo

Wild Rabbit

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)

Macro MeatsPhoto: John Kruger

Gourmet Game Wild Rabbit comes whole and vacuumed packaged.

Methods

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.

CLOSE X

fields