By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Rabbits can be roasted whole, but it is more usual to joint them for slow-cooking in casseroles and stews. It is only wild rabbit that you may need to joint, since domestic rabbit is mainly sold ready jointed. A whole rabbit, depending on size, can be jointed into six to nine pieces which will feed three to five people. Boneless rabbit meat is a good choice for pâtés and terrines.
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