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Whole Rabbit

A tasty traditional favourite - try it today!

Please note: this item may contain some shot.

Box Contains:
  • 1 Whole Rabbit, bone-in, headless, skinless, 600g
Weight: 600g
-1 +1

Rabbit is a delicately flavoured, lean, healthy meat that is delicious when gently braised.

Cooking Instructions:
Rabbit stew
1 rabbit, jointed plain flour, for dusting
½ tbsp vegetable oil
2 rashers smoked streaky bacon, cut into lardons
1 carrot, chopped
1 small onion, chopped
4 baby new potatoes, peeled and halved
1 celery stick, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
75ml white or red wine
250ml chicken stock
chopped parsley

Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.

Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender.

Serve scattered with parsley and Buttery Mashed potatoes or Basmati Rice, on the side.

How to joint a rabbit

1. Start by removing the hind legs; cut through the meat and the spine where the legs join the body
2. Cut the front legs away from the ribs
3. Cut between the rib cage and the saddle using a heavier knife to cut through the spine if necessary
4. Discard the ribcage and trim away any loose flesh from the saddle
5. Cut the saddle into two pieces through the backbone
Nutritional Information:
(Typical per 100g)
  • Energy: 576 kJ/ 137 kcal
  • Fat: 5.5g, of which Saturates: 2.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.9g
  • Salt: 0.17g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours

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