I bring 30-40 home with me (just from the rib cage back though, for three joints per animal) everytime I go through on my usual hunting forays and they are one of my favoured eats. Jointed and simered GENTLY for a couple fo hours with salt and black pepper, thyme, sage, marjoram and an onion they are falling off the bone delicious. I often cook 12-15 joints and after strippig the bones they become great sandwich meat. Bag it and freeze what will not be used within a few days for use later.
My recipe for a caserole makes a tasty evening meal.
Brown 4-6 rabbit pieces and onion in oil.
Two cups boiling water
Dsp Red wine vinegar
Dsp golden syrup
Good splash soy sauce
Tsp beef stock
1/2 Tsp vegemite
Tsp mixed herbs
sprig thyme
4/5 leaves sage
4/5 grinds of pepper
4/5 grinds of salt
Slow cook for 1 1/2 hrs and add diced medium carrot and 1/2 cup of dried peas.
Slow cook for another hr and add potatoes.
Cook till potatoes done and thicken to suit.
Good with any spring - winter vegetables
My recipe for a caserole makes a tasty evening meal.
Brown 4-6 rabbit pieces and onion in oil.
Two cups boiling water
Dsp Red wine vinegar
Dsp golden syrup
Good splash soy sauce
Tsp beef stock
1/2 Tsp vegemite
Tsp mixed herbs
sprig thyme
4/5 leaves sage
4/5 grinds of pepper
4/5 grinds of salt
Slow cook for 1 1/2 hrs and add diced medium carrot and 1/2 cup of dried peas.
Slow cook for another hr and add potatoes.
Cook till potatoes done and thicken to suit.
Good with any spring - winter vegetables