Wild rabbit is a lean, fine-grained meat with a mild gamey flavour — slightly more pronounced than farmed rabbit but still approachable for those new to game. In Australia, where rabbits are an invasive pest, wild rabbit is an environmentally responsible protein choice.
The meat suits slow-cooking methods beautifully: braised rabbit with mustard, rabbit pie, and rabbit ragu over pasta are all classics. The saddle and hind legs are the prime cuts, while the forelegs and ribcage are best for stocks and slow braises. Rabbit also works well in terrines and pâtés.
Wild rabbit has been a staple of rural Australian cooking for generations and is seeing a resurgence in city restaurants and farmers’ markets as interest in sustainable and wild-sourced proteins grows.
How it's made
Nutrition (per 100g)
1 oz is about 28.35 g — roughly 30 kcal of this.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
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