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by Mr. J. C. Sandford in his outstanding book The Domestic Rabbit writes: "All domestic rabbits, no matter what the prime purpose for their production, yield a usable carcass."
I couldn't agree more. We actually have a rabbit writing for this zine, who would be much better skinned and stuffed in a cooking pot, along with some stock, an Oxo cube and a bunch of tasty vegetables!
When Millennium authors David and Rosemary Lucas were living at their former home near Portsmouth, England, they raised rabbits, chickens and ducks for the family table so that they could all enjoy the taste and goodness of properly reared and naturally fed meat, despite having only a fairly small garden
They tell me that probably the family's favourite was a dish of young rabbit livers: on the day that the rabbits are killed (say a complete litter of six or eight young rabbits about eight to ten weeks old), coat the livers with seasoned wholemeal flour and fry gently over medium heat in a little butter.
The AGA simmering plate is ideal, as it is indeed for so many things and it suffices just to brown each side of the liver. Serving suggestion: try it with new potatoes and peas or green beans fresh from your garden.
Now, where's that rabbit? Lupin? I'll get the veg! - TechEd
