Rabbits eat the crops on the farm. Bill catches the rabbits. We eat the rabbits. Bill never catches all the rabbits because they breed like … rabbits. It’s a never-ending cycle.
I’ve served rabbit to guests, but people can be a little squeamish and though rabbit meat is a little like chicken, anatomically the two don’t match up, which makes deceit slightly difficult.
As there’s not much meat on the front legs of a rabbit, I often make them into potted rabbit or rabbit rillettes – call it what you will.
At Christmas we had a goose, so I’ve been using rendered goose fat rather than the pork fat I normally use.
Keep it in the fridge for a couple of days to develop the flavour and you’ll have a pot of soft, unctuous meat. Scrape off most of the fat and eat it as you would a pate with bread or toast or best of all fry the meat in its fat and roll it up in a Chinese pancake with spring onions, cucumber and plum sauce.
You may also like to read Rabbit 3 Ways here