Not to talk it up but i could of shot 200. Was not to keen jumping electric fences though.
Wild rabbit does have a game taste to it, the farmed rabbits can taste like chicken.
Ok here it is.
1 Onion
2 Cloves garlic
3 Salt & Pepper
4 Olive oil
5 Chillie Flakes (optional)
6 Sliced Mushrooms
7 Diced Capsicum
8 Tomato paste
9 Tomato Condensed Soup
10 Pasta Sauce (plain Tomato)
11 Fresh basil leaves
12 Bay leaves
13 Pasta
First soak rabbit in a bowl over night in cold water with a tablespoon of salt and 3 tablespoons of white vinegar. Put in fridge. This draws some of the bitterness rabbit can have especially if there is some blood in the meat.
Brown rabbit in a pan with oil then remove from heat and put aside.
Heat a "big" pasta sauce pot with olive oil. Add garlic, diced onion, mushrooms, capsicum, chillie flakes, salt/pepper. Cook until soft.
Add 2 tablespoons of tomato paste, cook through then add tomato condensed soup, pasta sauce, bay leaves and Fresh Basil.
Once sauce is bubbling nice, add all the rabbit and stir through. Bring sauce back to the boil. Once boiling bring the heat down to the minimun and put the lid on. Even move to a smaller burner.
Stir every 15-20mins and cook for at least 2.5 hours.
If sauce seems not enough add a can of diced tomatos or some more pasta sauce. All rabbit must be covered.
Cook pasta to your liking and enjoy. The flavours of the rabbit go right through the sauce and makes a great tasting dish.
Bake some garlic bread, nice green salad and a bottle of red....