Wild rabbit

Because it is lean, wild rabbit is best braised gently: brown the pieces, then cover and simmer in stock with onion, herbs and a little cider for about 1½–2 hours, until the meat comes easily from the bone. Keep the pot at a quiet simmer rather than a rolling boil.

Yes, but the lean saddle can dry out. Roast it covered with streaky bacon or butter, or brown the pieces first and finish them in a covered casserole; cook until the thickest part reaches 75 °C.

Keep raw wild rabbit covered on the bottom shelf of the fridge and cook it within 1–2 days. Freeze it well wrapped; thaw it in the fridge and use it promptly.

Wild rabbit suits mustard, cider, red wine, juniper, thyme and bay. Serve it in a pie or stew with root vegetables, or pair it with mashed potato, lentils or buttered cabbage.

Both are lean game meats: wild rabbit has 2.3 g fat per 100 g, while hare has 2.09 g. Hare has slightly more niacin, at 8.07 mg per 100 g compared with 6.5 mg in wild rabbit.

Yes. A 100 g portion provides 22 g of protein, and wild rabbit is also high in niacin: 6.5 mg per 100 g.

Use a food thermometer in the thickest part, away from the bone; it should reach 75 °C. If you do not have one, cook it until the meat is opaque throughout and separates easily from the bone.