6. Rabbit

- Rabbit is a common sight on many French and Italian menus, but some people feel too attached to the creatures to think of eating them. However, those who avoid rabbit are missing out on a nutritious meat that’s a bit like a gamier version of chicken. Rabbit meat makes excellent stews, pies, terrines and pasta sauces. Try it cooked slowly in duck fat for a pie – or treat it like chicken and fry it for a crispy finish.