Rabbit
Lapin
| Latin name | Oryctolagus cuniculus |
|---|---|
| Family | Meat & poultry |
| Origin | Iberian peninsula |
| Season (France) | All year |
| Flavour | Delicate · Mild · Meaty · Sweet |
| Typical price (France) | 12–18 €/kg |
What it is
Spain may be named after it — one theory derives Hispania from a Phoenician word for the land of hyraxes, the sailors having mistaken rabbits for something familiar. Monks farmed them in medieval France as a Lenten loophole.
In the kitchen
The saddle and the legs cook completely differently — the saddle in fifteen minutes, the legs in an hour. Separate them.
Goes with
Mustard Thyme Lard White wine vinegar Bay leaf Shallot Cream Tarragon
Same species
Also used with
Liège syrup Wholegrain mustard Wild thyme Taggiasca olive Prune Dijon mustard
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