In Australia, rabbits are the most serious mammalian pests, an invasive species whose destruction of habitats is responsible for the extinction or major decline of many native animals such as the Western Quoll. Annually, European rabbits cause millions of dollars of damage to crops.
Leporids such as European rabbits and hares are a food meat in Europe, South America, North America, some parts of the Middle East, and China, among other places.
Rabbit is still commonly sold in UK butchers and markets, although not frequently in supermarkets. At farmers markets and the famous Borough Market in London, rabbits will be displayed dead and hanging unbutchered in the traditional style next to braces of pheasant and other small game.
Rabbit meat was once commonly sold in Sydney, Australia, the sellers of which giving the name to the rugby league team the South Sydney Rabbitohs, but quickly became unpopular after the disease myxomatosis was introduced in an attempt to wipe out the feral rabbit population.
Rabbit Stew
1 2kg rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley
Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.
Rabbit Braised in Wine
2 rabbits, cut into serving pieces
Salt and pepper
Flour
2 tbs. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
500g. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine
Preheat oven to 200C. Salt and pepper rabbit and coat with flour.
Place oil, onions, garlic, carrots and mushrooms in large casserole dish.
Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano.
Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender.
Remove bay leaves before serving. Servings: 6-8
