It might be a tricky beast to tackle, but done right, rabbit yields a delicate flavour with soft, yielding meat. Most of our rabbit recipes are derived from Italian and French cuisines, which lend themselves to slow-braised rabbit dishes and preserved rabbit.
For Italian rabbit, see See Supermaxi’s penne with rabbit ragù, Tipo 00‘s pappardelle with braised rabbit, marjoram and hazelnuts, or Stefano Manfredi’s coniglio all’agrodolce (sweet and sour rabbit). For classic French rabbit recipes, the rillettes by Embla are surprisingly simple to prepare, and if you’ve got time on your side, the potted rabbit recipe is delicious. If you’re still tentative, try this handy guide on how to cook rabbit. Hop to it.
