We butchered 5 rabbits last week. Baked one whole and cut the others into meal size portions and froze them but had the bony carcasses of 4 left. Usually would use them to make soup but that didn't appeal when it's so warm and humid. So covered them with water and put in some herbs and cooked them until the meat came off and then took some of the broth and cooked some brown rice in it. Added celery, onion, peppers, mint, lemon balm, lemon juice and olive oil to the meat. Tossed it with the rice and chilled it. Put it on the table with a basket of snap peas and called it supper. My son and daughter,who'd been working outside in the heat all day while i froze peas, made cheese etc. in the kitchen, really liked it. 
Sorry that my cooking stories never sound like the recipes the rest of you post. I don't measure much and I think this would be good with variations depending on what was in the garden or the fridge. I'll definitely do it again when we butcher in warm weather.
Sorry that my cooking stories never sound like the recipes the rest of you post. I don't measure much and I think this would be good with variations depending on what was in the garden or the fridge. I'll definitely do it again when we butcher in warm weather.
