Farmed Rabbit, 1.3kg-1.4kg

Farmed Rabbit Whole 1.3kg is a whole farmed rabbit weighing 1.3 to 1.4kg, oven-ready and prepared to cook. A whole rabbit feeds two to three people generously. Furthermore, it offers the full range of cooking possibilities — the legs suit slow braising while the saddle and loin are best cooked quickly. As a result, many cooks joint the rabbit before cooking to give each part the treatment it deserves. In particular, a jointed rabbit braised in white wine, mustard and cream is one of the great dishes of the French repertoire.

About Farmed Rabbit

Rabbit is one of the most sustainable, nutritious and flavourful meats available. It has been eaten across Europe for centuries. In particular, it is central to the culinary traditions of France, Italy, Spain and Portugal. Furthermore, farmed rabbit is among the most environmentally efficient of all meats. It requires far less land, water and feed per kilogram than beef, lamb or pork. As a result, it is a genuinely responsible choice for the conscious cook. However, its environmental credentials are only part of the story. The meat itself is outstanding — lean, delicate and subtly flavoured. Additionally, it takes on the flavours of a marinade or braising liquid extraordinarily well. In contrast to chicken, rabbit has a more complex, slightly gamey character. This makes it one of the most rewarding meats to cook with herbs, wine and aromatics.

The farmed rabbit used by The Artisan Food Company is carefully reared for flavour, welfare and consistency. As a result, it is available year-round and has a milder, more delicate character than wild rabbit. Furthermore, it suits a very wide range of cooking methods. In particular, the legs respond beautifully to slow braising. Meanwhile, the saddle and loin are best cooked quickly over high heat. Moreover, rabbit is extremely versatile in the kitchen — from a simple pan-fried supreme to a slow-braised French lapin à la moutarde. Additionally, every part of the rabbit is usable, and the carcass makes a delicate, flavourful stock.

How to Cook & Serve

To get the very best from Farmed Rabbit Whole 1.3kg:

• Joint into legs, saddle and loin — or ask your butcher to do this for you before delivery.
• Brown all pieces in a hot pan with butter until golden, then braise in white wine, stock and aromatics at 160°C for 1.5 hours.
• However, the loin and saddle cook much faster than the legs — add them to the braise for only the final 20 to 25 minutes.
• Alternatively, roast whole at 180°C for 1 hour, basting regularly with butter and the roasting juices.

Perfect Pairings

Farmed Rabbit Whole 1.3kg pairs beautifully with:

• A classic French mustard and cream sauce — lapin à la moutarde is the definitive rabbit dish
• A white Burgundy, Mâcon or a light, fruity Pinot Noir alongside
• Braised Puy lentils, soft polenta or buttered tagliatelle to absorb the braising juices
• Fresh thyme, rosemary, bay and garlic as the essential aromatic base

Storage: Keep refrigerated and use by the date shown. Remove from packaging 20 minutes before cooking. Rabbit also freezes well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. Delivered fresh and chilled, ready to prepare.

However you cook it, Farmed Rabbit Whole 1.3kg brings a depth of flavour and culinary tradition to the table that is hard to match. Moreover, rabbit is one of the most rewarding and underappreciated meats in the British kitchen.