Rabbit is rapidly falling back into favour with people as more and more chefs choose this delicate meat over chicken and pork. It is a sustainable meat and while we may feel a bit bad eating thumper, this is one meat that is far more ethically sound than almost any other form. As part of the 'game' group, it is currently in season.
Thankfully not available in supermarkets, this is one meat you want a good butcher to look at. Miximatosis almost wiped out UK populations in the 1980’s and this is when rabbit fell out of favour. A horrific disease, rabbit cannot be eaten if it is tainted with this killer. For this reason, a qualified butcher must look at the rabbit, especially at it’s liver, to make sure there are no signs of the disease. They can then prepare the healthy meat for selling.
This is also a meat that is not taken to an abattoir, and is killed in the most humane way possible – by the hunter upon being caught. A swift and clean kill. For this reason, rabbits will and should never be sold by the supermarket.
How to cook
One of the best ways to cook rabbit is to casserole – or a one pot meal if you like.
1 onion, 1 carrot, 1 leek, 12 prunes, knob butter, 1 pint chicken stock, 1 glass white wine, bouquet garni.
Bouquet garni can be any 3-4 herbs, usually tied together with string or placed in a muslin bag. For this particular dish, a sprig of thyme, sage and a bay leaf would work.
Brown off rabbit in butter in your casserole pot/dish. Add leek, onion, carrot, wine, stock and bouquet garni, cook for a ½ hour. Add the prunes. Cook for a further hour. Serve with potatoes.
For more recipes, check out the BBC Food page
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