Here in the United Kingdom, Rabbit is not as popular a meat as it is in other countries in Europe. Although traditionally it was the basis of good hearty country stews and casseroles. Rabbit has a very delicate flavour and is very low in fat compared to red meat but still contains high levels of iron. It’s low fat content means that it is best enjoyed stewed or braised in wine or a good stock.
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Quick and Easy Rabbit With a Mushroom and Mustard Sauce