Ingredient Of The Week

Jul 3 2008 With Chris Duffy

SOME people are squeamish about eating wild rabbit, but they shouldn't be. There are lots of them and they are truly free-range.

Rabbit is also one of the healthier meats - relatively low in fat, high in protein and a good source of minerals. Wild rabbit is also tastier than the farmed variety, with a subtle, gamey flavour.

Although available all year round, you're more likely to find the good-sized rabbits from July to December.

International dishes reflect the fact rabbit is versatile and works well with flavours often associated with chicken dishes, such as mustard and cream (France), tomato and herbs (Italy) and chilli (South America).

A great recipe is Ligurian Braised Rabbit and Rosemary with Olives and Tomatoes. Braise the rabbit in fresh tomatoes, chicken stock, rosemary and red wine for a couple of hours and finish off with sea salt.