Wild Rabbit is a well-flavoured, delicate meat, but it does have a tendency to dryness. Stews and casseroles are therefore among the best preparations: always brown the meat first, tossed in a little flour if you want to thicken the gravy, then put in a pot with a few sliced vegetables (try carrots, onions and celery), a bay leaf, sprig of thyme, some peppercorns. Water or stock, combined with wine or beer, can be used as a cooking liquid. Simmer for about an hour, until the meat is flaking off the bone
These rabbits are shot on either our farm or local surrounding farms in Kent
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 2 days
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow