Wild Rabbit


Wild Rabbit is a hugely underappreciated meat – naturally lean and full of rich flavour. And if you’re looking for a sustainable meat option with a low carbon footprint, this is pretty much as green as it gets – shot locally, and delivered fresh to our door. Flavour-wise, we think Wild Rabbit sits somewhere between chicken and pheasant. And as with pheasant, it partners well with other richly flavoured ingredients such as olives, mustard or chorizo. Delicious pot roasted or casseroled to enhance its natural succulence.
These are wild rabbits, so weights vary (approx. 600-800g), but as a general rule a rabbit will serve 3-4 people.

WARNING! May contain steel or lead shot!

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How to cook

To pot roast

  1. Remove the rabbit from the fridge 30 mins before cooking and joint into 5 or 6 pieces.
  2. Preheat the oven to 150˚C/Fan 130˚C/Gas Mark 2.
  3. Melt a little oil and butter together in a flameproof casserole over a medium heat. Toss the rabbit pieces in seasoned flour, add to the casserole and brown all over.
  4. Add lardons, onions, herbs and your choice of veg. Cook briefly, then cover with stock, wine, beer or cider.
  5. Bring up to a simmer, cover, then transfer to the oven and cook for 2 hours or until tender.
  6. Remove from the oven and rest for 5-10 minutes before serving.