Game meat, rabbit, wild, raw

Wild rabbit is a lean, fine-textured meat lighter in color than most red meats, traditionally jointed and braised in wine or stock, roasted whole, or simmered into stews, terrines and rustic pies across European country cooking. Its mild flavor pairs well with mustard, bacon, root vegetables and herbs like thyme and rosemary, and because it's so lean, moist cooking methods like braising or stewing tend to work better than dry high heat, which can toughen the meat quickly. The saddle and hind legs are the meatiest cuts, often reserved for roasting, while the front legs and rib cage go into stocks and braises.

Fresh wild rabbit should be used within a couple of days of purchase or processing and kept well chilled, or frozen for longer storage; always cook it thoroughly given its wild game origin. At only 114 calories per ounce-sized raw serving, rabbit is a lean protein source, providing 21.8 g of protein per 100 g (44% DV) and 18% DV iron, with just 2.32 g of fat per 100 g and 50 mg of sodium per 100 g, making it a good option to build a low-fat braise or stew around. A classic mustard-and-cream braise or a simple stock-based stew both suit its delicate flavor and lean texture.