I started out pressure cooking but have learned it much nicer slow roasted. I portion it when I harvest into hindquarters, front quarters, back straps,. Soak in a little salt water 2-3 days in cool place (my root cellar is 40*) to let rigor pass belly flaps, kidneys, and hearts are saved in freezer till enough to grind for sausage or meatballs. Backstraps are a boneless tender chunk I use for panfrying, or breading and done in oven as fingers with oven fried potatoes. Hind and front quarters I Brown pieces in a little fat. Then season, sprinkle on some onion. Cover and roast in slow 320* oven for about 1 1/2 hours. I like to do several meals at a time.left overs can be warmed up several ways barbecued, pan fried, picked off bones for sandwiches, salads, stir fry. The pan dripping make excellent gravy add mushrooms and leftover meat to put over mashed tators. Made pot pie yesterday. So yummy. Anything you do with chicken, pork, or turkey you can do with rabbit only it will be better. Rabbit liver is the absolute best! My reward on harvest day. Dredge in flour of choice. Cook gently in fat with lots of fried onions. Yum! Happy experimenting and come back and tell us your new favorite
pot pie!
