The domesticated members of the rabbit family have fine-textured flesh that is almost totally white meat. They’re plumper and less strongly flavored than their wild counterparts. The texture of rabbit meat is similar to that of chicken and, like chicken, it’s light, low in fat, tasty, and relatively simple to prepare.


Rabbits are generally purchased in two sizes: fryers, which range from two and half to four pounds, are good in preparations that call for cooking rabbits on the bone. Roasters, on the other hand, range from four to six pounds and do well with roasting either whole or in sections. For our Fusilli with Braised Rabbit,we use fryers.


When preparing rabbit, ask your butcher to cut the rabbit into pieces or do it yourself with a boning knife or another sturdy, thin-bladed knife. Let the joints show you where to cut off the meaty leg pieces. The back pieces are easy to shop with a sturdy chef’s knife or a small cleaver.