While the topic of eating rabbit remains controversial for either ethical or personal reasons, it is important to remember rabbit was consumed on a large scale during the war and post war era; families would breed rabbits as a protein substitute when beef, pork and lamb were rationed; eating rabbit became a tradition and was not frowned upon like it is today.  The government endorsed and encouraged the nation to keep rabbits as an additional food source.

Unlike pre-packaged meat which adorns our supermarket shelves in abundance today, wild rabbit has not been extensively farmed, chemically fed or subject to stress while awaiting slaughter at the abattoir; it has lead a carefree existence devoid of man’s intervention – it is food in its purest form. I was introduced to eating rabbit as a child in the early 1970’s, and I fondly recollect my mother’s rabbit casseroles and the distinct aroma, flavour and texture of rabbit meat.  I never questioned my parents choices, it was the norm to eat rabbit; I remember rabbits hung alongside pheasants in the outhouse and I have vivid recollections of my father skinning and gutting rabbits in the kitchen but it never fazed me as a child growing up.  I ate what was put in front of me, and if I refused I would finish it for breakfast the following day.

When I left home I never contemplated eating rabbit, until I visited a farmer’s market at my local garden centre in the spring of this year. I purchased two rabbits, and not having any rabbit recipes I concocted what I can only describe as a Mediterranean dish, which mainly consisted of apricots, peaches and sultanas; I was lucky the experiment proved successful. I have since acquired a number of rabbit recipes, and in so doing would like to urge all you sceptics out there to give it a try. Cooking and consuming wild rabbit is a lost tradition, which should be resurrected, celebrated as a national dish and enjoyed as part of a balanced diet.  If you are un-acquainted with a good marksman, or you’re squeamish about ‘preparing’ rabbits ask your local butcher, or look in the local press for your nearest farmer’s market. For the less enthusiastic cook, take a chance; stick one in a pot with stock, and plenty of vegetables and cook until tender. For the more adventurous, try the following recipe—you never know you just might like it!

Bon Appetite