Title: Savoury Rabbit
Categories: Australian Game
Yield: 1 Servings

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Just a few rabbits were introduced many years ago by a notorious (for this reason) English gentleman, and inevitably, eventually, Australia was covered with them. During depression days rabbits were the food of the desperate (and referred to as, "underground mutton"), and gained an undeserved reputation as a low quality meat. Not surprisingly, my old cookbooks have many recipes for rabbit, as pie, curried, stewed, stuffed baked, boiled. To anticipate your request, one of the most interesting is the Savoury Rabbit given below, copied from The Kookaburra Cookery Book.

Joint 2 rabbits and lay them till white in salt and water. Line the bottom of a pie dish with a seasoning of sage, onion, breadcrumbs, pepper, salt, and nutmeg. Lay in this some of the rabbit, then a rasher of bacon and sliced hard boiled eggs, and so continue till the dish is full, letting some seasoning make the last layer. Fill up with some good broth or milk. Cover with a plate, and bake 2 hours in a moderate oven. - Miss D. Gurner.

from Glen in Adelaide

From: Glen Jamieson Date: 12 Feb 97 National Cooking Echo Ä

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