Menu

Founded by Master Butchers - Owned by Master Butchers - Run by Master Butchers

care@godfreys.co

Tame Rabbit Legs

Underrated extremely lean, low fat, finely grained meat
Our Price: £14.98
Bookmark and Share

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

Product Code:
Z7250

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

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free

Tame Rabbit Legs

Product Code:
Z7250