Available all year round, wild rabbit is leaner and tastier than the farmed variety although much less gamey than Hare. It’s rarely found in supermarkets, but most good butchers will be able to easily obtain one or two for you. Ask them to joint them. This recipe is a classic Italian slow braised stew, served here with pappardelle but you could also use this ragu as a base for lasagne or a rich rabbit ‘shepherd’s’ pie