pmeheran
Senior Cook
This is more a sort of recipe, nothing exact. The other thing, why is it that most of the websites that deal with cooking consider things like rabbit wild game. The one I am cooking today is a domestic rabbit. Lovers of wild game would generally consider it too bland in flavor. I have no access to a hunting lease [south Texas, no public hunting, so you must lease] Anyway it will be very good.
I have raised some herbs in planters outside, today it is about 60 degrees out and tomorrow it will be in the 80s. So...rabbit is washed and laid in a pan on its side, sweet onion rings are laid on top, whole sprigs of lemon basil over that, thick smoked bacon strips on that, seasoning is whatever I like, fresh cut sprigs of rosemary are stuffed in the ribcage and between the thighs. A cup or two of water in the pan. Spray a little butter flavored pam or whatever on top. I would use olive oil but there is none in the house, so I must make do. So, heat up the oven, about 400 when preheated, stick in the bunny, then after about 20 minutes turn it down to about 325 and leave it to become delicious. Rabbit is so low in fat, the bacon is almost a necessity to keep it moistish.
I have raised some herbs in planters outside, today it is about 60 degrees out and tomorrow it will be in the 80s. So...rabbit is washed and laid in a pan on its side, sweet onion rings are laid on top, whole sprigs of lemon basil over that, thick smoked bacon strips on that, seasoning is whatever I like, fresh cut sprigs of rosemary are stuffed in the ribcage and between the thighs. A cup or two of water in the pan. Spray a little butter flavored pam or whatever on top. I would use olive oil but there is none in the house, so I must make do. So, heat up the oven, about 400 when preheated, stick in the bunny, then after about 20 minutes turn it down to about 325 and leave it to become delicious. Rabbit is so low in fat, the bacon is almost a necessity to keep it moistish.