A whole rabbit is the ultimate expression of nose-to-tail cooking — versatile, sustainable and deeply flavourful in every part. Celebrated across Europe for generations, it is a protein that rewards the cook willing to take their time with it.
Preferred Preparation
Joint the rabbit into pieces and braise low and slow in white wine, mustard and fresh herbs at 300°F for 2-3 hours. Or roast whole at 375°F for 1-1.5 hours basting regularly. Either way patience and good fat are your most important ingredients.
