On 12/18/2016 3:59 PM, Je�us wrote:

> Nearly everyone seems to make the same mistakes when cooking rabbit.
> It's an extremely lean meat, so it needs added fats (bacon or cream is
> good for this). And slow cooking. Done right, it has a delicate
> texture and subtle yet delicious flavour.
>

We have it maybe once a year. My wife really enjoys it, but to me, it
is like very expensive chicken. It can be very tender though.