The pale and delicate meat of the farmed rabbit is reminiscent of chicken and, like chickens, different parts of the animal are suited to different cooking methods.
The hind legs are especially tough and best cooked in liquid environments such as stews, but the saddle can be roasted.
Medium-sized farmed rabbits tend to serve only three people.
Wild rabbit is much leaner than the domesticated variety and cooking methods need to compensate for this.
Hare is very different, with dark gamy flesh.
IN THE KITCHEN
Rabbit is excellent roasted with sprigs of rosemary, sometimes wrapped with pancetta. The joints can be sautéed and stewed.
Fruit such as prunes often accompanies rabbit and it matches many of the traditional sauces for chicken, especially those with garlic, wine and tomatoes, or mustard and cream.
Traditional Sicilian Black rabbit includes chocolate, wine, vinegar and fennel seeds.
Wild rabbit needs slow, gentle cooking.