Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>

>> >
>> > Wild adult bunny tends to be a bit tough so slow cooking compliments
>> > them.
>>
>>
>>
>> http://tinyurl.com/d5hqvq
>>
>> and........
>>
>>
>>
http://www.taste.com.au/recipes/5034...ith+garlic+and
>> +rose mary
>>

>
> Honestly peter, these rabbits I shot were so strongly "herb" flavored,
> they went well with just plain tomato sauce with garlic, onions and
> mushrooms, and a bit of pepper. Anything else would have been overkill.


Yep, it's the same as some sheep we have over here. Theey are specifically
fed a diet of saltbush(?), which makes their flesh taste rather yummy :-)


>
> They were slow braised in the sauce on low for 2 hours, monitored to
> keep them from scorching. It's easy to scorch tomato sauce in cast iron.


YUM!!


I would have chucked some red wine in there as well :-)


>
> I still have a couple left and will experiment next with pressure
> cooking them in a stew with veggies, then using the resulting liquid to
> make a white sauce of some kind.



Use it in a rabbit pie :-)



--
Peter Lucas
Brisbane
Australia

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