Rabbit is enjoying a renaissance with many celebrity chefs and restaurants putting it back on their menus although it remains undervalued. It was part of the staple diet for country people since Norman times.
Rabbit is similar in appearance to chicken and has a firmer texture. The flavour can be enhanced by hanging or diluted by soaking the meat in salty water (or water with added vinegar) for two or three hours before cooking. This process also ‘cleans’ the meat of any blood residue.
All our rabbits are wild and have more flavour than farmed rabbit which is often imported from China.