Ok, so this uses leftover cooked rabbit in it, but you could also take your large rabbit saddles, thinly slice them and cook them with the onion, garlic and ginger before adding the rest of the veggies and then the sauce.

Sauce (so easy) Two choices

1 tsp to tbsp. of honey (depending on how sweet you want it)

3 tbsp. of soy sauce,

2 tbsp. of white wine vingar (but any kind will do)

Your second choice is even easier, mix half a cup of mayo with 1/4 a cup of your favorite mustard, be it smooth, course or flavoured and mix together and then use as a stirfry dressing, (ps, learned this one from Farmer T)

Stirfry

One cup of rabbit meat or two saddles, thinly sliced into rounds

One large onion

3 cloves of garlic

a small thumb size piece of fresh grated ginger

A spoon of duck fat (or any kind of fat you want)

Fry up the above on a med heat till meat is done and onions are clear and getting just a hint of brown edges.

3 cups of bean sprouts,

4 cups of mixed stirfry veggies, – can be peppers, mushrooms, broccoli, cauliflower, carrots, cabbage, pea pods etc etc

Add your veggies and sprouts and quick cook on a higher heat till just cooked enough for your taste buds, should have lots of crunch to them.. add the sauce, heat thought out, stir and serve!

If you are wanting to stretch this meal, this can be served over a lovely bed of rice, as I am currently on limited carbs, I didn’t do so, but it would be very good that way.