Rabbit

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Rabbit is a small furred game related to hares. Rabbit meat is usually tender and they do not need to be hung. Rabbit has never been a meat for haute cuisine and always been a countryside dish, with many a recipe for rabbit pie and rabbit stew.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.