This is a perfect little roaster size rabbit, a nice young 12 to 14 week old fryer as they call it but you can do pretty much anything with it, I put it on a bed of onion, water, a splash of vinager to help pull the good stuff out of the bones, a few cloves of garlic and then I covered it with my favorite season’s and more dried garlic..
Look at that over a quart of amazing white broth, its full of flavour, and all the goodness that a slow, slow roast bones and meat can give you.. Below, I pulled it apart into this most useful parts, front legs and cage, loins/back meat and the two full legs.
Now you can do so many different things with the parts but Dh does not like to be reminded that this is rabbit and so, it must be deboned in my house!
So the meat on the far right, is all the stew/soup meat and bits, its the front legs and the bits from the neck, back etc, the perfect white meat at the bottom will go in a stirfry or a salad sandwich or as the white meat for a salad etc, and the top left leg/thigh, will work its way into some kind of dish that will allow it to stay those bigger pieces, it could just be crisped up and served as is or it could be used a couple different ways.
So for tonight, I took the broth, mashed the onions and the garlic into it, added back the bits, sliced a big tub of mushrooms into it, a handful of barley and six cups or so of frozen mixed veggies, its going to be a thick and flavourful rabbit stew!