I just checked out how much chicken breast costs: 25 euros a kilo at the French Intermarch? supermarket. i'll be buying it at LIDL.

I got a big batch of rabbit pieces at 6.30 euros a kilo: way cheaper.

I do rabbit in mustard and white wine sauce: it's a version of a Keith Floyd sauce (rabbit in mustard and ale).

Anyone got any bright ideas for cooking the rest of the rabbit pieces? It's mostly the back of the rabbit.

Phil

I would cook it to a chicken recipe, either from here or elsewhere. How about something like a curry or tandoori or tikka.

Never tried rabbit, i have heard that it has got a sweet taste?

Farmed rabbit reminds me of chicken, though it needs to be cooked very briefly, in a flash, or long and slow. Otherwise it's tough.

Wild rabbit is often gamier, and tougher.

I like both, when cooked well.

BUT I won't cook them at home again, the smell of a rabbit as it cooks it unpleasant, or maybe I'm sensitive to it, but I disliked it intensely. Doesn't come through in taste of finished dish but put me off nonetheless.

So that's where my pet rabbit went....

I've never noticed any smell from rabbit that's cooking.

Yes, farmed rabbit tastes like chicken. I wish I could use wild rabbit: we have them here, but it's a matter of catching them.

Our kids had a total of five pet rabbits. they all died, and had to be buried, rather than eaten.

Rabbit, if overcooked, gets very stringy, I find.

Anyway, the cut I had proved very boney, though the mustard, cream and white wine sauce was nice.

Might try a stew, as suggested. It's the mushroom season: that might work.

Phil