Healthy wild meat

Rabbit is among the finest free-range meat available. Get to grips with paunching, skinning and jointing and your forays in pursuit of this agricultural pest will be rewarded with some delicious free-range fare.

Many white meats are described as tasting like chicken, and that’s about the closest description for rabbit, though it does have a distinctive wild taste all of its own. Overwintered rabbits can be a little tough, and are better suited to slow cooking in stews and casseroles, while cuts from half to three-quarter-grown rabbits are much tenderer and taste delicious lightly fried in butter.

Apart from being mouth-wateringly tasty, rabbit meat is also very good for you. It’s lean, almost completely free from cholesterol, and is relatively low in sodium.