Rabbit is enjoying a renaissance with many celebrity chefs and restaurants putting it back on their menu. The staple diet for country people since Norman times, rabbit meat is undervalued and is similar to chicken with a firmer texture. The flavour can be enhanced by hanging or diluted by soaking the meat in salty water for two or three hours before cooking. All the rabbits are wild and have more flavour than imported farmed rabbit.

From Ben Rigby Game in Maldon, Essex.