Rabbit Whole Cooking Times and Calculator
Rabbits are generally sold whole, skinned and gutted and are often described as a stronger flavoured chicken. Rabbit meat has a slightly sweet, gentle game flavour and a pleasant texture, with wild rabbit having a deeper flavour than farmed rabbit. Wild rabbit can optionally be soaked for three hours in cold water to whiten the flesh.
Rabbit Roasting Tips
- Let the meat come up to room temperature before cooking.
- There's not much fat on a rabbit. You can try wrapping it in fatty bacon or pancetta to stop it drying out when roasting.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
