Whole Wild Rabbit

Description

Whole Wild Rabbit is a lean, flavourful game meat with a rich, slightly earthy taste that sets it apart from farmed varieties. Wild rabbit has a deeper, more complex flavour profile thanks to its natural diet and active lifestyle, making it a prized choice for slow-cooked dishes, stews, pies, and roasts.

The meat is naturally lean and high in protein, offering a lighter alternative to many traditional proteins. Wild rabbit suits low and slow cooking methods beautifully — braising and slow-cooking break down the meat to deliver fall-off-the-bone tenderness with incredible depth of flavour.

From a hearty rabbit stew on a cold winter evening to a classic rabbit pie with flaky pastry, or an authentic rabbit ragu simmered in a rich tomato-based sauce, wild rabbit lends itself to comforting, rustic meals. It is also excellent marinated and grilled during the warmer months for something different on the BBQ. A whole rabbit gives you the flexibility to portion as you like or cook it whole for maximum flavour.

Quick Facts

• Type/Cut: Whole wild rabbit (game meat)
• Key features: Wild-caught, lean, high in protein, rich game flavour
• Best for: Slow cooking, stews, pies, ragu, braising, roasting, BBQ
• Flavour/texture: Rich, slightly earthy game flavour, deeper and more complex than farmed rabbit
• Prep notes: Whole rabbit, ready to cook or portion; shipped from frozen

Why You'll Love It

• True game flavour — wild rabbit delivers a richer, more complex taste than farmed varieties
• Lean and nutritious — naturally low in fat and high in protein for a lighter meat option
• Incredibly versatile — perfect for stews, pies, ragu, roasting, or grilling
• Whole rabbit flexibility — cook it whole or portion it into legs, saddle, and shoulders to suit your recipe
• Rustic and rewarding — creates hearty, comforting meals that are sure to impress

Cooking Tips

• Low and slow is best: wild rabbit is lean, so braising, slow-cooking, or stewing keeps the meat tender and juicy
• Stew perfection: brown the rabbit pieces first, then slow-cook with root vegetables, stock, herbs, and a splash of white wine for a rich, hearty stew
• Rabbit ragu: simmer in a tomato-based sauce with garlic, onion, and fresh herbs until the meat falls apart — serve over pappardelle or fresh pasta
• Roast whole: roast at 160-170°C, covered, basting regularly to prevent the lean meat from drying out
• Marinate before grilling: if cooking on the BBQ, marinate for several hours with olive oil, garlic, lemon, and fresh herbs to add moisture and flavour
• Use the whole animal: the legs are ideal for slow cooking, the saddle is great for roasting, and the bones make an excellent stock

Serving Ideas

• Slow-cook into a rich rabbit stew with root vegetables, thyme, and crusty bread for a warming winter meal
• Simmer into a classic rabbit ragu with tomatoes, garlic, and fresh herbs, served over pappardelle or with crusty sourdough
• Encase braised rabbit meat in flaky pastry with vegetables and herbs for a traditional rabbit pie that feeds the whole family
• Add Whole Wild Rabbit to your next order and enjoy the rich, distinctive flavour of wild game in your favourite hearty recipes.