Wild Rabbit
"Rabbettes flesh is best of all wylde beestes, for it is temperate and doth nourish and is syngulerly prazed of Physiche"
A. Boorde c. 1500
Introduced by the Romans into Britain, rabbits have been both the scourge and saviour of farming areas. In large numbers they can devastate crops, but in the lean times of winter they used to offer a nutritious and welcome meal.
The advent of myxomatosis in the 1950's was a relief to farmers, but was a very unpleasant disease for the rabbit. The rabbit population's natural resistance to "Myxi" means that it is now an increasingly rare event, but a few people still have an aversion to rabbit meat because of their distaste of the disease. Obviously, all rabbits sold at Graig Farm are thoroughly checked for the tell tale signs of the disease before being offered for sale.
Rabbits still make a tasty and inexpensive meal.
"Rabbits hot
And rabbit cold,
Rabbits young
And Rabbits old.
Rabbits tender
And Rabbits tough,
Never can we have enough"
Nursery Rhyme
The Range :
Whole Rabbit
skinned, dressed and oven-ready, about 1-2 lbs
Portioned Rabbit
Made into 4 portions, ready to casserole, etc.
For rabbit recipes please click here
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