Eversfield Organic Wild Game Wild Rabbit Oven Ready, Previously Frozen 1

Eversfield Organic

Wild Rabbit Oven Ready, Previously Frozen

£10.95
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Each:1

Fresh and responsibly sourced in Essex, this wild rabbit is juicy and tender with sweet hints of gamey flavour. 

We recommend cooking the meat low and slow with seasonal stewed vegetables or baking in a traditional countryside pie.

Good To Know 

Ingredients & Nutritional's

Wild Game

Please be aware that this product may contain shot and or bone fragments.

Typical values per 100g | Energy 477kj/114kcal | Fat 2.0g, (of which Saturates 0.7g) | Protein 22g | Salt 0g

How To Store  

Our Previously Frozen Whole Rabbit is delivered on the defrost in an insulated box. And will arrive with a 3+ days shelf life (including the day of delivery). 

Our Farms & Suppliers
Our wild game is sourced from WilloGame, a cooperative comprising the finest estates and game providers across the country. They adhere to the highest standards and accreditations, ensuring that their game is always wild, and never farmed. This sustainable approach helps manage game stocks and supports local wildlife.

How To Cook 

We Recommend:

Roasted Whole Rabbit

Ingredients:

  • 1 whole rabbit
  • 3 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 1 lemon, zested and juiced
  • 1 large onion, quartered
  • 2 carrots, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • Optional: 1 cup white wine or chicken stock (for basting)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 180°C (350°F).

  2. Prepare the Marinade:

    • In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, lemon juice, salt, and pepper.

  3. Marinate the Rabbit:

    • Rub the marinade all over the rabbit, including the cavity. Let it marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.

  4. Prepare the Roasting Pan:

    • In a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the rabbit.

  5. Sear the Rabbit (Optional):

    • For added flavour, sear the rabbit in a hot skillet with a little olive oil for about 4-5 minutes on each side until browned. This step is optional.

  6. Roast the Rabbit:

    • Place the marinated rabbit on top of the vegetables in the roasting pan.
    • Pour in 1 cup of white wine or chicken stock around the rabbit (not directly on it) to add moisture and flavour.
    • Cover the pan tightly with aluminium foil or a lid.

  7. Cooking Time:

    • Roast in the preheated oven for about 1.5 hours. The rabbit is done when the internal temperature reaches 70°C (160°F) and the meat is tender.

  8. Basting:

    • Every 30 minutes, baste the rabbit with the pan juices to keep the meat moist.

  9. Finish Roasting:

    • For the last 20-30 minutes of cooking, remove the foil to allow the rabbit to brown nicely.

  10. Rest the Rabbit:

    • Once cooked, remove the rabbit from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

  11. Slice and Serve:

    • Carve the rabbit into portions (legs, loin, etc.) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, roasted potatoes, or a fresh salad.