Rabbit is in season at the moment, at least according to one of the emails I got from Eat The Seasons a few weeks ago. I should tell the Husband although, with lush, fresh grass everywhere at the moment, I’m not sure our rabbits would venture into one of the cages for a carrot (even if it was a recently pulled one!). At least they’ve stopped trying to dig their way inside the fenced-off veggie garden recently and our purple sprouting broccoli, kale, sweetcorn, beans and silverbeet are all thriving.
Check out the article on rabbit here – like all Eat the Seasons entries there’s information on the history of the rabbit and tips on buying, storing and preparing your bunny. No tips on cage-enticing though. There are also a few recipes (One-Pot Rabbit, Pot-Roasted Rabbit with Baby Leeks, Stuffed Rabbit with Harissa) that I might have to try the next time we get our hands on one and, for the vegetarians, they even include a recipe for a Welsh Rabbit!