From the Daily Mail, October 15, 2014

By Richard Price

Nigella roasts hers with pancetta and herbs, Pippa Middleton’s favourite restaurant serves it in ravioli, swimming in butter, while Hugh Fearnley-Whittingstall swears it’s most delicious baked in a pie.

The foodie ingredient du jour? Good, old-fashioned rabbit.

Naturally low in fat, cheaper than beef or chicken and with a delicious gamey flavour, rabbit is now stocked in Waitrose and Marks & Spencer, as well as being on the menu in countless gastro pubs and restaurants across the country.

Yet many middle-class food lovers who would not dream of serving up a battery-farmed roast chicken or intensively-reared lamb are unwittingly buying rabbits raised in the cruellest of circumstances.

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