Underrated extremely lean, low fat, finely grained meat
Rabbit Legs can be prepared in many ways just like Chicken or Duck.
It has extremely lean, low fat, finely grained meat which carries a subtle mild gamey depth of flavour - that makes it a very healthy addition to slow cooked Stews and Casseroles.
Best roasted, braised - or made into a Confit
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Tame Rabbits Legs
Season : Available all Year
Tame Rabbit Legs
Underrated extremely lean, low fat, finely grained meat
Rabbit Legs can be prepared in many ways just like Chicken or Duck.
It has extremely lean, low fat, finely grained meat which carries a subtle mild gamey depth of flavour - that makes it a very healthy addition to slow cooked Stews and Casseroles.
Best roasted, braised - or made into a Confit
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Tame Rabbits Legs
Season : Available all Year
Tame Rabbit Legs
INGREDIENTS: Tame Rabbit Legs
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Tame Rabbit Legs
Sauté
Dust Rabbit Legs in seasoned flour and fry gently with shallots, turning frequently in the pan.
Add sliced or button mushrooms with a glass of white wine and cook for a further 75 mins
Serve sprinkled with freshly chopped parsley
Braise
Brown the Rabbit Legs with some chopped Streaky Bacon in a little oil in the pan
Fry onions and add to the pan with sliced mushrooms, carrots, celery, two tablespoons of mustard and 500ml of fresh Chicken stock
Cook in the oven in a casserole dish for a further 90 mins
Season to taste and serve with a sprinkle of freshly chopped parsley
Rabbit is also good in dishes such as Traditional Rabbit Pie with suet pastry crust, Terrines and Pates, Rabbit Fricassee or Creamy mustard Rabbit Ragout
Stew
Brown Rabbit Legs together with some chopped Streaky Bacon in a pan.
Add sliced carrot, onion and celery and fry for a few minutes.
Simmer with a bouquet garni, glass of white wine, 300ml of Chicken or white stock and salt and pepper seasoning for 90 mins
Rabbit is also good in dishes such as Traditional Rabbit Pie with suet pastry crust, Terrines and Pates, Rabbit Fricassee or Creamy mustard Rabbit Ragout
Tame Rabbit Legs
Cooking time 25 mins
Cooking time 2 - 2 hrs 30 mins
Cooking time 3 hrs 30 mins