05-02-2012, 09:09 AM
I'd say it's more like turkey, but it's not that close to that either. It's a white meat, very lean, with quite a plain flavour really. It can be a bit tough, so it's best in a stew, casserole, or braised, basically any slow cooking method.
I usually do a rabbit stew, with about 3 good sized rabbits, chopped potatoes, carrots, swede and onions, with some vegetable stock, white pepper and allspice. I usually do dumplings with it as well, because as we all know, dumplings FTW :mrgreen:
I usually do a rabbit stew, with about 3 good sized rabbits, chopped potatoes, carrots, swede and onions, with some vegetable stock, white pepper and allspice. I usually do dumplings with it as well, because as we all know, dumplings FTW :mrgreen:
![[Image: tapatalk_1427020983519_zpsnwvozlhb.jpeg]](http://s768.photobucket.com/user/annegg5511/media/Mobile%20Uploads/tapatalk_1427020983519_zpsnwvozlhb.jpeg.html)