Whole Wild Rabbit Oven Ready – Frozen



Wild Rabbit – this traditional game meat is becoming increasingly fashionable as more people look for healthy alternative meats. Wild Rabbit has a firm meaty flesh, pinkish in colour and a subtle gamey flavour. It is a versatile very low fat meat that is a great alternative to chicken. Roasted Wild Rabbit makes a superb Sunday lunch or jointed Wild Rabbit will make the perfect slow cooked casserole. Wild Rabbit goes extremely well with these herbs and spices:-Bouquet Garni (Parsley, Bay Leaf, Celery Leaves, Marjoram, Lemon Zest), Cinnamon, Cloves, Garlic, Juniper Berries, Nutmeg, Onion, Parsley, Rosemary, Saffron, Sage, Tarragon, Thyme. Recipes for chicken will work very well with Rabbit.

Out of stock

Wild Rabbit (UK)(100%)




Please note all our game is wild and shot and although every effort is made to remove any shot on rare occasions traces of shot may be found.

Wild Rabbit is very lean and it is important to keep it well basted when roasting. Wild rabbit should be treated like chicken.  Wrapping the Rabbit in bacon adds flavour and keeps in moisture. Bring the Rabbit to room temperature for ten minutes before cooking.  To Roast lay the Rabbit on a bed of onions, vegetables  and herbs such as Sage in a roasting dish cover with bacon or grease the rabbit with butter and roast for approximately 90 minutes at 160 degrees C 325 degrees F . Baste the Rabbit every 20 - 30 minutes to ensure it does not dry out. Turn the Rabbit after about 45 minutes for an even cook. Check the juices run clear and leave to rest before serving.

Try our simple Roast Wild Rabbit Recipe.