Sauté

Dust Rabbit pieces 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

Braising

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

Stew

Brown Rabbit pieces 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