Rabbit is a lean piece of meat with subtle flavours which works well with all slow cooking techniques . Preparing rabbit does take a bit of skill, so practising it can be useful. To buy a whole rabbit, ask your local butchers who should be able to help, as well as offer advice on recipes and cooking tips.
Get some inspiration from our rabbit collection or try Pascal Aussignac's rabbit with butternut squash and papaya or Phil Howard's saddle of rabbit with spring pea shoot and tarragon.
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