About this recipe: Succulent chunks of rabbit are stewed with bacon, shallots, red wine and herbs. It's the perfect winter warmer. Serve with mashed potatoes or hunks of crusty bread.
First time I've cooked (or eaten) rabbit. Once I stopped thinking about my childhood pets I really enjoyed it. It's a delicious recipe, the lemon juice helps cut through the richness. So tasty and the rabbit was beautifully tender. I cooked it in the oven at 180C for 1 1/2hours as I was going out but imagine it's the same cooked either way. Will be making again, thanks for the recipe! - 29 Sep 2013