If you are a connoisseur of gourmet meats, you probably appreciate a tender loin chop or a mouth-watering steak. Chances are you'll also enjoy chicken or turkey, even though they are not technically meats, but poultry. 

There are various cuts of gourmet meats and they differ not only in their tenderness and flavour but also in the levels of protein, cholesterol, calories and fat they contain. Unfortunately, some of the best tasting meats contain the most fat, since that is where they derive much of their flavour. 

A healthy alternative is rabbit meat, which is an extremely lean, low fat, white meat; ideal for those watching their cholesterol intake. The flesh is tender, fine grained, and a bright pearly pink colour. 

Rabbit has been part of the European and English diet for centuries and is now part of modern Australian cuisine, reflecting our fascination with European and also Asian cuisine. 

Rabbit can be cooked in various ways including boiling, broiling, braising, frying, baking, grilling and barbecuing. To get a real taste for cooking with rabbit, try some of the delicious recipes below and find out how some of the world's best chefs are using this versatile white meat.

Border Range Fresh Rabbits are less than 12 weeks old when processed, and dressed weights generally range from 1.2kg. - 1.4kg. 

Fresh or frozen, rabbit meat is available all year round. You can now buy rabbit meat in a variety of outlets including markets, butcher shops, specialty stores, and some delicatessens.

For convenience, order Border Range Fresh Farmed Rabbit from your butcher and ask that it be cut into joints or sections. We supply selected butchers with pre-cut hindquarters and fillets. These can be used as an alternative to whole rabbit. 

Perhaps the simplest way of cooking a rabbit is to rub it with olive oil, chop up a mixture of your favourite fresh herbs, sprinkle them on the entire carcass with salt and pepper and roast it as you would a chicken.

Butter; extra virgin olive oil; vinegar; sugar and honey; fish sauce; shrimp paste; chilli; lemon-grass; coriander; parsley; rosemary; sage; bay leaf; basil; fennel seed; mustard; spinach; carrot; peas; beans; onions; garlic; celery; potato; capsicum; tomato; all salad leaves, especially rocket, cos and radicchio; white and red wine; sherry; anchovies; capers; olives.