Rabbit meat can be found throughout the year, but it is often best from August onwards when the rabbits are a little bigger. Wild rabbit will be slightly smaller with a firmer texture and gamey flavour to the meat, whereas the farmed variety of rabbit meat has a softer, mild flavour which is similar to chicken.

About Rob Foster, Head Chef at Dorking Rugby Club and Founder of Simply Rob Foster

Born and raised in Tadworth, Surrey and like many a chef, Rob first found a love of food at his grandma’s side in the kitchen. After ten successful and award-winning years working for a number of prestigious locations, Rob launched Simply Robert Foster Catering. In addition to bespoke catering for a wide range of events, cookery classes and a fine dining ready meal retail brand, he also currently oversees the catering at Dorking Rugby Club.

Waste not, Want not

Use in dishes as you would other leftover meat, such as in pies or with pasta such as a ragu with pappardelle. You can also serve cold in salads, sandwiches and wraps which would give you some interesting lunchtime specials to offer.

Terrine

A superb starter that can be made in advance and it’s a great way to utilise all of the rabbit carcass. You can be creative with the other ingredients but I love pistachios for texture, visual appeal and that beautiful nutty flavour.

Casserole

A breathtaking British dish for autumn and winter, a slow cooked rabbit casserole with new season JAZZ™ apples is as delicious as it is warming.

Confit

A great dish for summer, I rub the legs with salt and thyme. Then I seal them using goose or duck fat in a pan before putting them in the oven to finish for an hour or so at 170°C. I then serve them with a zesty peach, feta and beetroot salad with a peach vinaigrette.

Braised

My favourite recipe and one of the classics for rabbit is simply braised in cider. I seal the legs and then put them in a casserole dish on the stove top with onion, sage, chicken stock and cider. Cook on a medium to low heat for an hour or so until the meat is tender.

Roulade

I love making a classic mushroom or porcini farce for those umami flavours. Bone your carcass, flatten the meat so it is the same thickness, add your farce and either water bath or steam.

Tagine

A brilliant twist on a tagine, try rabbit along with apricots or prunes. Cook them slow and low with some classic African and Berba spices then serve with couscous, flaked almonds and pomegranate seeds.

Also In Season:

  • Wild Sea Trout
  • Grouse
  • French Beans
  • Tomatoes
  • Sweetcorn