This makes rabbit meat high in connective tissue, which can be tough if cooked quickly, but will break down when cooked slowly. Rabbit is a very lean meat, but any part of the rabbit is suitable for slow cooking, as their energetic lifestyles means that practically every part of their bodies is well-used. Its a good idea to brown the meat prior to slow cooking – this helps to caramelise the rabbit, which adds richness and colour. Slow cooking rabbit is one of your safest bets for a good result – cooking at a low heat over long period of time, submerged in a liquid, is great for bringing out the best in this delicate meat.

Notoriously tricky to cook, the lean flesh of rabbit can result in dry, tough meat. These methods are usually employed to slowly tenderise rabbit for stews, casseroles, ragus and terrines. Slow cooking is ideal for tough cuts of meat, bringing out intense flavour and leaving you with a soft, succulent finish.