Diced Rabbit

Season:  Available all year

• No bones
• Meat diced up ready for the pie
• Dispatched chilled

If you don’t want to bother with bones, and just want the meat for a casserole or pie, then use our diced rabbit.  Our butchers have stripped and cut up the meat from a whole rabbit to make your life as easy as possible. Size of cubes will vary from the back legs,loin and front legs.

We recommend placing the meat in water with a bit of added salt or vinegar overnight in the fridge before cooking as this dilutes the gamey smell and cleans the flesh of any residual blood.

Cold rabbit pie is a classic Suffolk dish, often eaten for breakfast on Christmas Day, and is quite delicious.

We are not expert pie makers but can recommend cold rabbit pie with plenty of jelly.