Got into a bit of cooking tonight..... Brought back a bunch of rabbits from a trip to the SE in January, haven't got around to doing much with them!Always found them to be dry when I've cooked them before, so I figured this could be a winner First up, brown rabbit in some butter, before pouring away any butter left at the end. After pouring out butter, add in lemon rind + wedges, a bunch of sage, rosemary, half a dozen garlic cloves and a cinnamon stick. Then pour in around a litre of milk, just enough to almost cover your rabbitAround 40 mins later all was doneWent well with the roast veggies I got going earlier on and chicken gravy Stil not my favourite meat, but for a cheapo meal it went down pretty well. Sure was a lot more moist than rabbits I've cooked before. Try this recipe with chicken - except into the chook's cavity goes half the sage, a few garlic cloves and lemon wedges.... With the rind going into the milk.
