Frozen Rabbit is enjoying a renaissance with many celebrity chefs and restaurants putting it back on their menus although it remains undervalued. It was part of the staple diet for country people since Norman times.

Rabbit is similar in appearance to the chicken and has a firmer texture.

The flavour can be enhanced by hanging or diluted by soaking the meat in salty water (or water with added vinegar) for two or three hours before cooking. This process also ‘cleans’ the meat of any blood residue.

Images are for representational purposes only. The actual product may vary in appearance and content from what is displayed here.

21GourmetStreet.com assumes no liability and cannot guarantee the accuracy of the product information (availability, price, packing, and other details) provided here at all times.

Feel free to check-in with us prior to placing your order(s). Alternatively, we will inform you of any variations once we receive your order(s).