This was inspired by a friend’s description of her mother’s recipe. The rabbit was wonderfully tender.
Cut the rabbit into pieces and soak in some warm salted water for a few hours. To assemble, lay half the rabbit pieces in the bottom of a casserole and cover with about half a cup of breadcrumbs. I used a combination of plain breadcrumbs and a cranberry pecan stuffing mix. The stuffing mix was well seasoned but if you use only plain breadcrumbs then seasoning and flavouring of your choice should be added. Next cut some bacon into pieces and scatter them over the top. Repeat this whole process with the rest of the rabbit, more breadcrumbs and more bacon. Now pour in enough milk to cover (approximately 2 cups). Put the lid on and bake in a moderate oven for 2 hours.
michelle picker cooks 