Butchery and Blanquette of rabbit.
Rabbit butchery is pretty much identical to lamb, just smaller and more intricate.
If you don’t fancy the butchery, try roasting the rabbit whole as you would a roast chicken..
Delicious and healthy meat with lots of options to braise and roast, slow cook and pan fry.
Don’t miss the livers and kidneys, for me, rabbit livers are some of the best liver eating to be had.
The blanquette sauce is simply made with the bones of the rabbit, shallots and a few mushrooms, I use vermouth then good chicken stock, half crème Fraiche and half double cream.
Finish the sauce with a little Dijon mustard and loads of chopped flat leaf parsley.
A rabbit is not a huge investment and well worth the time and effort.
Happy cooking
Adam x
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