Wild rabbit whole
Whole wild rabbit
Wild rabbit is pure and honest meat with a distinctive game flavor. The meat is lean and firm, and when cooked slowly it becomes tender and full of flavor. Perfect for a classic stew or to roast whole in the oven. A dish that brings warmth and tradition to the table.
What is wild rabbit
The wild rabbit lives freely in nature and feeds on herbs, grass and roots. This natural diet gives the meat its characteristic flavor and fine texture. Unlike farmed rabbit, wild rabbit has a deeper taste and a firmer bite.
Ordering wild rabbit
At The Butchery you can easily order wild rabbit online. Our master butchers carefully select each piece and pack it vacuum sealed and flash frozen to preserve its quality. Order before 11 a.m. and it will be delivered the same evening.
PREPARING WHOLE WILD RABBIT
Preparing a whole wild rabbit is a small culinary ritual, pure, honest and full of character. The meat is lean and firm, with that distinctive game flavor that immediately evokes autumn. When cooked with care, the rabbit becomes beautifully tender and develops a deep, rich taste.
- Allow the rabbit to thaw slowly in the refrigerator, then take it out in time to reach room temperature. This helps the meat stay tender.
- Pat the rabbit dry with kitchen paper. This helps achieve a rich, golden crust when searing.
- Season the meat generously with salt and pepper.
- Heat a knob of butter or a little oil in a large casserole and sear the rabbit gently on all sides until golden brown.
- Towards the end of searing, add a few sprigs of fresh thyme and rosemary so their aromas infuse the warm fat and subtly perfume the meat.
- Remove the rabbit briefly from the pan and sauté some finely chopped onion, carrot and celery in the same fat until lightly colored.
- Return the rabbit to the pan and deglaze with a splash of white wine or game stock. Add a bay leaf at this stage for that characteristic, herbal depth.
- Place the pan in a preheated oven at 160 °C and let the rabbit cook slowly to a core temperature of 70 to 72 °C. The approximate cooking time is 1.5 to 2 hours, depending on the size of the animal.
- Baste the meat occasionally with the cooking juices to keep it moist. When the meat begins to come away from the bone, it is perfectly done.
- Serve the rabbit whole with the rich pan juices.
Ingredients
konijnNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 777 |
| Energie (kcal) | 186 |
| Vet (g) | 12.4 |
| Verzadigd vet (g) | 4.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.6 |
| Zout (g) | 0.15 |
Wild rabbit whole
Wild rabbit in its entirety.
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Pluck broad with cheese and onion
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Wild rabbit in its entirety.
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Product Information
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Preparation
- Allow the rabbit to thaw slowly in the refrigerator, then take it out in time to reach room temperature. This helps the meat stay tender.
- Pat the rabbit dry with kitchen paper. This helps achieve a rich, golden crust when searing.
- Season the meat generously with salt and pepper.
- Heat a knob of butter or a little oil in a large casserole and sear the rabbit gently on all sides until golden brown.
- Towards the end of searing, add a few sprigs of fresh thyme and rosemary so their aromas infuse the warm fat and subtly perfume the meat.
- Remove the rabbit briefly from the pan and sauté some finely chopped onion, carrot and celery in the same fat until lightly colored.
- Return the rabbit to the pan and deglaze with a splash of white wine or game stock. Add a bay leaf at this stage for that characteristic, herbal depth.
- Place the pan in a preheated oven at 160 °C and let the rabbit cook slowly to a core temperature of 70 to 72 °C. The approximate cooking time is 1.5 to 2 hours, depending on the size of the animal.
- Baste the meat occasionally with the cooking juices to keep it moist. When the meat begins to come away from the bone, it is perfectly done.
- Serve the rabbit whole with the rich pan juices.
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Voedingswaarde
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Reviews
Whole wild rabbit
Wild rabbit is pure and honest meat with a distinctive game flavor. The meat is lean and firm, and when cooked slowly it becomes tender and full of flavor. Perfect for a classic stew or to roast whole in the oven. A dish that brings warmth and tradition to the table.
What is wild rabbit
The wild rabbit lives freely in nature and feeds on herbs, grass and roots. This natural diet gives the meat its characteristic flavor and fine texture. Unlike farmed rabbit, wild rabbit has a deeper taste and a firmer bite.
Ordering wild rabbit
At The Butchery you can easily order wild rabbit online. Our master butchers carefully select each piece and pack it vacuum sealed and flash frozen to preserve its quality. Order before 11 a.m. and it will be delivered the same evening.
PREPARING WHOLE WILD RABBIT
Preparing a whole wild rabbit is a small culinary ritual, pure, honest and full of character. The meat is lean and firm, with that distinctive game flavor that immediately evokes autumn. When cooked with care, the rabbit becomes beautifully tender and develops a deep, rich taste.
Ingredients
konijnNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 777 |
| Energie (kcal) | 186 |
| Vet (g) | 12.4 |
| Verzadigd vet (g) | 4.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.6 |
| Zout (g) | 0.15 |
