rabbit

Rabbit is a lean, fine-grained meat with a mild, delicate flavour. Its flesh is generally pale and relatively low in fat, although the precise characteristics depend on the animal's age, diet and whether it is farmed or wild.

Rabbit can be roasted, braised, stewed, fried or grilled, but because the meat is lean, moist or relatively gentle cooking methods help prevent it from becoming dry. The legs are particularly suitable for slow cooking, while the more tender saddle and loin can be cooked more quickly.

Rabbit has a long culinary tradition in Mediterranean and European cuisines, particularly in France, Italy, Spain and Malta, and is also eaten in parts of Africa, Asia and the Americas. It combines well with ingredients such as garlic, onions, tomatoes, wine, mustard, herbs and olives.