Nutritional information typical values per 85g,
as sold
Energy
147 kCal
Fat
3 g
of which saturates
0.9 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
28 g
Salt
0.038 g

To cook a whole rabbit, here's cooking instruction:
1. Preheat the oven to 350F (175C).
2. Rinse the rabbit under cold water and pat it dry with paper towels.
3. Season the rabbit with salt and pepper, both inside and outside.
4. Heat a large oven-safe skillet or roasting pan over medium-high heat on the stovetop. Add a tablespoon of cooking oil or butter.
5. Place the rabbit in the skillet or roasting pan, and sear it on all sides until browned. This helps seal in the juices.
6. If desired, you can add herbs, garlic, or other seasonings to the skillet or pan for extra flavour.
7. Transfer the skillet or roasting pan to the preheated oven.
8. Roast the rabbit for approximately 20 minutes per pound (45 minutes per kilogram) or until the interl temperature reaches 160F (71C) when measured with a meat thermometer inserted into the thickest part of the meat.
9. Baste the rabbit occasiolly with the pan drippings to keep it moist.
10. Once cooked, remove the rabbit from the oven and let it rest for about 10 minutes before carving.
11. Carve the rabbit into serving pieces and serve hot.
Remember to adjust the cooking time based on the size of the rabbit and use a meat thermometer to ensure it is cooked thoroughly.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR