Quote:
Originally Posted by SameOldStory
A real question. When I was quite small we visited Spanish friends for Easter. I had rabbit but don't really remember what it was like.
Any recipes?
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The problem with rabbit is that it is a dry meat. Pot roasted in pieces, with white wine to help collect the goodies, rosmary and sage, maybe garlic in its shirt. Start it strong to close the meat. Save the fine taste. Like chicken in a way, but firmer and tastier. If wild (hare), pre marinate it in civet (red wine)