In the UK especially in towns and cities, unless you go to specialist food outlets Supermarkets define what you eat and even local butchers struggle to provide much out of the ordinary. Pig, Cow, Chicken, Sheep. Salmon, Cod, Prawns in their various (limited) prepared forms are pretty much all that is available. The more the supermarkets dominate the less people understand ingredients and that knocks on to the traditional butchers. They find less demand for less popular cuts and less popular meats due to less knowledge of them. Thus it feeds on. Luckily I live in a rural area of the UK which to some extent still lives seasonally and still has traditional butchers and a population not averse to something which is not Chicken, Beef, Pork or Lamb.
This Pan Fried Rabbit Recipe served with a mustard sauce is a perfect example of what can be done with a little imagination and a few choice ingredients.
The picture shows a ballotine of Rabbit (basically a de-boned and rolled rabbit). I personally prefer this method because I hate messing with bones on my plate. But I have to be honest – cooking on the bone is likely to produce a more moist and flavoursome result. The Wild Rabbit Recipe below is for jointed Rabbit but if you want a more sophisticated dish and you want to ballotine your rabbit there is another Rabbit Recipe here which shows you how. If you like Game Recipes in general or Rabbit Recipes in particular try our Rabbit Casserole Recipe from Real Recipes