Rabbit is widely available throughout the year and has no close season. The meat is very low in fat and can be used in a wide variety of recipes and is especially good when casseroled. Younger rabbits, aged between three and four months, make the best eating.
Rabbit numbers are estimated to be well in excess of 37 million so they are a plentiful and excellent source of protein. Wild rabbit has much better flavour than those bred for the table though an old buck may be quite tough!
As they have very little natural fat, rabbits must be well covered in pork fat or bacon when cooked. They are also perfect for marinating, preferably overnight.
Rabbit livers are delicious and the kidneys can also be eaten.
Seasonality
Wild rabbits have about a one year life span and are prolific breeders. The official breeding season in spring and summer but with warm winters, breeding can start as early as January. Domestic rabbits can live up to 9 years
One female rabbit (doe) can produce between 3 and 12 offspring or kittens each time and they in turn can start breeding as four months. Within a year there could be parents, grand-parents and great grand-parents who could be responsible for up to 1,000 new rabbits. Hence the term “breeding like rabbits”.
Historically, ferrets were used to catch rabbits in mediaeval England and often used by poachers. While guns were owned and used by the wealthier classes to keep the rabbit population under control.
Today there are estimated to be over 40 million wild rabbits in the UK.
Difference between wild and farmed rabbit
Wild rabbits are smaller than the farmed variety and the meat has a firmer texture. It has a gamey flavour which can vary slightly depending on what the rabbit has been eating.
Farmed rabbit meat is softer in texture and is similar to chicken with a blander flavour.
Availability
All year round
Cooking Tips
Be careful not to overcook. Wild rabbit is very lean so when roasting keep well basted and leave An average rabbit - about 1.2kg to 1.8kg (2lb 10oz to 4lb) will serve four comfortably time at the end of cooking for the meat to relax.
A saddle cut of rabbit should be treated in the same way as breast meat. It's lean and can be pan fried or grilled for a quick meal. To keep moist wrap in bacon or dip in beaten egg and coat in breadcrumbs, oats etc.
Other cuts or older rabbit can be marinated in wine, cider or beer before cooking
Legs should be treated like drumsticks and need longer cooking.
As a guide line almost any chicken recipe will suit rabbit
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