Rabbit Leg

Description of Rabbit Leg

Our rabbits come from farms in Europe. Farmyard rabbit meat is lean and easy to digest. It has a mild, aromatic flavour.


  Vacuum-pack ± 450 grams.

The most delicious flavour combinations with Rabbit Leg

The perfect product for a stew. Stew rabbit leg in, for example, apple cider with bay leaves or bock beer. The meat is cooked when it starts to fall off the bone. Serve with baked potatoes and crispy winter vegetables.

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100% Rabbit


Nutritional values

Per 100 Gram.

Energy kcal


Energy kJ




Saturated fat










Rabbit leg is good for stewing. Cook for about 45-60 minutes after searing the meat all around.

Rabbit leg with mustard and baked apples

4 Servings


  • 4 rabbit legs
  • 75 g butter
  • 1 onion sliced into thin wedges
  • 2-3 bay leaves
  • 250 ml cider
  • 250ml chicken stock
  • 20g flour
  • 250ml sour cream
  • 2 tbsp smooth mustard
  • 1 apple (Granny Smith), peeled, cored and cut into wedges
  • 2 tbsp light brown sugar
Sprinkle the rabbit legs with salt and pepper. Heat 1 tablespoon of butter in a casserole and brown the meat all around for 10 minutes. Remove from the casserole.

Fry the onion for 5 minutes in the remaining fat. Add the bay leaves and cider and simmer to reduce the sauce by half. Add the rabbit legs and stock and let the legs stew for 1 hour on very low heat.

Melt 1 tablespoon of butter in a saucepan. Stir in the flour and leave for 5 minutes until it takes on a light colour. Remove the rabbit legs from the casserole and pour the cooking liquid into the flour. Bring to the boil and pour everything back into the casserole.

Add the sour cream and cook over low heat for 10 minutes to reduce. Add mustard, salt and pepper to taste. Put the rabbit legs back into the pan and heat up for a little longer.

Sprinkle sugar on the apple slices. Heat the remaining butter in a frying pan and fry the apple slices until caramelized.

Serve the rabbit with the sauce. Serve with crispy bread and butter.