A Conversation for Gutting a Rabbit
The rib cage
Jagged Jack Started conversation Sep 27, 2003
For a good rabbit stew i like to keep the rabbit whole. The rib cage adds flavour and gives you lots of intresting bits to pick at. It also helps if you're spit roasting over a camp fire out in the 'field'.
I don't think rabbit bought from a supermarket or frozen rabbit can compete with a fresh rabbit taken from the wild. Older rabbits have their merits too, especially if they are stewed for long enough. The longer you leave them, the better they taste.
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