Rabbit is often considered to be much like chicken, but although you can adapt most rabbit recipes for use with the bird, the properties of the two foodstuffs differ significantly. Rabbit has a more delicate and yet gamier flavor than chicken. It is considerably leaner too, even than free range chickens, and is less forgiving to cook. It requires comparatively longer, gentler cooking than chicken and also has fiddlier bones. Unlike chicken’s light and dark, rabbit meat is uniform; it uses the muscles in all of its limbs.