Cut rabbit into pieces (first removing the back and the front legs and then cutting the rib section in half) and marinate in the olive oil, lemon juice, garlic, bay leaves and herbs (for at least ...

although you can quick-roast the saddle and cook the legs separately. A wild rabbit (about 1.5kg/3lbs 5oz) will serve 3-4 people. FAQs about BBC Food ...

Farmhouse cooking at its seriously tasty best: this recipe cooks rabbit with wine and herbs to make a delicious casserole. Place the rabbit pieces into a large bowl and add three tablespoons of ...

Most of our rabbit recipes are derived from Italian and French cuisines, which lend themselves to slow-braised rabbit dishes ...