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 Supermaxi's penne with ...

My German Rabbit Stew Hasenpfeffer is a traditional dish enjoyed for generations. The name combines “Hase” (hare or rabbit) ...

Farmhouse cooking at its seriously tasty best: this recipe cooks rabbit with wine and herbs to make a delicious casserole. Place the rabbit pieces into a large bowl and add three tablespoons of ...

although you can quick-roast the saddle and cook the legs separately. A wild rabbit (about 1.5kg/3lbs 5oz) will serve 3-4 people. FAQs about BBC Food ...

Rabbit is such an under-rated meat — it has quite a mild flavour (although different, it is most similar to chicken) and is very lean. Younger rabbits are more tender. If you can’t find rabbit ...

(see recipe) Plaice, lemon sole and brill have rather ... However, if I want to make a big casserole with all the rabbit, I'll chop the saddle into two or three chunks. Head and trimmings for ...

I live in the rural far north and thanks to my gun-slinging husband I have a freezer full of rabbit. I have a large group of people coming for New Year celebrations and I would like to serve it ...

1. To make the Roulade, start by deboning the rabbit, keeping the saddle intact. Set aside in the fridge. In the meantime, place the pork sausage, cayenne pepper, fennel seeds, onions, garlic ...