With older rabbits the legs have a tendency to be tough and are best suited to slow cooking ... you can quick-roast the saddle and cook the legs separately. A wild rabbit (about 1.5kg/3lbs 5oz ...

Rabbit is a lean and economical meat. Here it is roasted with an aromatic tomato sauce, for a succulent dinner for two. Lay the ham out on cling film and cover with the basil. Lay the rabbit loins ...

As a result, they end up lean and tough. The best wild rabbit recipes take this into consideration, typically using slow cooking or long marinating to develop a tender, juicy, mouth-watering end ...