“Wild rabbits have had more of a workout than domestically raised rabbits. This means they are typically bigger. The meat is slightly darker and has more flavor, but can also be slightly tougher,” says Christopher Eley, who explains that the best way to prepare a wild rabbit is to soak it in either a saltwater solution or buttermilk. Saltwater will draw out any remaining blood and start to tenderize it. The lactic acid in buttermilk will provide the same function. “I prefer the salt-solution method when grilling or roasting, and the buttermilk method when braising or frying,” Eley says.