April 2, 2015
The rise of the rabbit
With celebrity chefs now using it all the time and being a regular fixture in many high-end restaurants, rabbit is making a fashionable revival.
For years rabbit was seen as the poor substitute for chicken and was last widely eaten during the second world war. It then pretty much disappeared from many British dinner tables in the 50s and 60s as red meat became more popular but it is now making a big comeback and it’s easy to see why. It contains the least amount of fat compared to all other white meats, is almost cholesterol free, is high in protein and is cheaper than beef or chicken as well as having a delicious distinctive flavour.
It’s easy to cook as well!! There are a vast selection of recipes available online but here’s an easy one of ours using our a packet of our diced rabbit.
Here at Holme Farmed Venison we offer whole rabbits as well as diced rabbit which you can order online or our diced rabbit is also readily available at Sainsbury’s supermarkets.
Give it a try today - I'm sure you'll be converted!!