Rabbit has to be one of the most underrated meats: delicious in hearty pies it’s also a great match for spring vegetables and adds a hint of game flavour to pasta dishes. It’s never going to beat some of the more robust meats for flavour, but as an alternative white meat to chicken, why not give it a try?
If you still need convincing then take a look at what these Michelin chefs are able to do with the humble rabbit. That they're all British is merely coincidental. Find out how to cook rabbit below.
Let’s finish in the style in which we began, with a pie, courtesy of Ollie Dabbous of London’s one Michelin star Dabbous restaurant.