Rabbit legs are the most exercised part of a rabbit and, as a result, the meat can be tough if cooked incorrectly. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often braised slowly in liquid. You can then serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in