Wild Rabbit

• There are three options: oven-ready, in fur (normal) or in fur (small)
• Each oven ready rabbit is jointed into 5 to 6 portions
• Oven ready weight can be between 600g and 800g
• Dispatched chilled

Rabbit is best casseroled and there are many recipes available. Try beer or cider, both are a popular choice of marinade or liquid base for rabbit casseroles! As the rabbits have been shot in the wild and may be a little bloody in places, we recommend soaking overnight in salty water (brine). There is no specific salt:water ratio but if you fill a bowl with water and add a couple of teaspoons of salt with the rabbit, the joints should be lovely, clean and white in the morning.

You have the choice of the whole rabbit as is – unprocessed with its fur and head on – or oven ready. The oven ready rabbit is jointed by our expert butchers into five pieces: four legs and the saddle (back).

Please note: May contain the liver and kidneys.

I recommend placing the joints into 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. Cook the rabbit the easiest way – in a casserole! There are tons of recipes to choose from. We like the ones that include cider or beer!