If you like a Smokey BBQ taste I think you will like this recipe.

INGEDIANTS:

1 portion of rabbit per person.

2 slices of streaky bacon (smoked or normal cured) per portion of rabbit.

Freshly ground black pepper and sea salt.

50g of grated cheese I used Caerphilly but any cheese will do.

1 packet of Coleman’s BBQ chicken.

METHOD:

Cover each portion of rabbit with two slices of the streaky bacon, add the salt and pepper. Place in a dish that can be covered, I use a Pyrex casserole dish.



Cook at gas mark 6 or 180c or there about until the rabbit is tender. These took 50 minutes test for tenderness after 45 minutes. (the older the rabbit the longer it will take) When a knife will pass easily through the portions take the lid off the dish and cook for a further 10 minutes to crisp up the bacon. While the bacon is crisping make up the sauce.



It should look like this when the bacon has crisped.



Empty the juices that are in the bottom of the dish, and cover the portions with the BBQ sauce. Sprinkle the cheese on top of the portions



and return to the oven for a further 15 minutes or until the cheese has melted, it should then look like this.



I serve the dish with potatoes roasted in goose fat. All that is left then is the difficult job of choosing what to drink with the meal.



Enjoy.

AJ  

never had that with rabbit but its very good with chicken

do you think it would work with a different sauce aj as the wife dont like bbq sauce

sounds good cant wait to try it! i guess the fursty ferret and old speckled hen are optional....maybe not!

charlie37 wrote on Feb 9^th, 2010, 11:36am:



Charlie,

The tomato sauce works very well over smoked Haddock, only leave out the cheese and make the sauce a bit more fluid.

AJ