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After cooking, I pulled the rabbit pieces out(the best I could, it was falling off the bone) and layered it into a baking pan. Spooned a bit of sauce over it, and threw on a generous coating of cheese. Broiled it for about 5 minutes, until cheese was brownish.
Served over plain rice(we had cesar salad as a side as well).
Possibly the best rabbit I've ever made. I liked it better than chicken parm, because the rabbit really took in the flavour of the tomatoes.
Debating making a soup with the leftovers - the sauce was waaaaaay runnier than I would have liked, I think because I soaked the rabbit in cold water overnight, so it released a lot of liquid as it cooked.
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This turned out more tender than our home grown Cornish cross parm recipes. Out of this world!!!!
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