Rabbit is one of the healthiest, leanest, and most environmentally friendly meats you can eat. It can be used in most of the same ways as we cook chicken. Here is an easy recipe as seen in Financial Times 19 January:
Rabbit with mustard – serves six:
1 farmed rabbit
2 tblsp Dijon mustard mixed with 1 tblsp oil
Oil to coat the inside of an oven-proof dish
Some sprigs of thyme
200 ml cream
Pre-heat your oven to 190 C.
Cut the rabbit into siz pieces: four legs and the two sections of the back and brush thoroughly with the mustard/oil mixture. Place in the greased dish and bake in the oven for 25 minutes.
Turn heat down to 170 C. Pour a large cup of water into the pan to prevent the contents from burning, add the thyme and continue cooking for another 15 minutes. When the rabbit pieces are firm and cooked, lift them out and set them aside.
Place the pan on the heat, scrape up the juices and add the cream, bringing it all to the boil, season with salt and pepper, mix in the rabbit, making sure the pieces are coated with the sauce. Add a squeeze of lemon. Serve with your favourite mash, rice, or a salad.