Got this from another forum. I haven’t done the whole recipe just the up to the point where you can just toss it in the oven. It does remove most of the gamey flavours.
(Time about 2.5 hours)
• 2 ¾ grown rabbits
• 3 to 4 tsp Salt
• ½ cup vinegar
• Milk (enough to cover)
• 1 Egg
• Tandaco Southern fried chicken seasoning ( IGA )
• 2 Onions-chopped
• Garlic to taste (1 Tea spoon?)
• Chicken stock (1 or 2 cups)
• Mushrooms (1 cup-chopped ?)
• Steak Diane Gravy
• Sour cream- good dollop
I cut them into pieces, soak them in salt & vinegar and water for a few hours, drain them and wash them again and then soak them in milk overnight or as long as possible.
Then I roll them in a egg/milk bath (or oil ) then coat them in the seasoning.
(at this point if you like you can just put them in the oven for abt 45 minutes @ 180c then eat)
Give them a little fry in the pan till brown then remove them.
Cook the onions and mushrooms for a bit until the onions are translucent, then return the rabbit to the pot, add some chicken stock (about half way up the rabbit) let that cook for an hour then add 1 packet of Steak Diane Gravy let that cook for around 40mins or so, add some sour cream at the end and let that cook for another 20mins or so and then she’s done.
It usually comes out so tender it just falls off the bone and really is a great way to eat rabbit for those who don’t like a real gammy tasting rabbit dish - needless to say there was nothing left.