It all comes down to final cooking temperature
Yeah, that's pretty important, too. We always fried the parts and then steamed in the oven for a good long while, mostly to help make it tenderer (is that a word?) but it also got the internal temp up to "safe" levels. Made rabbit pot pies in my Dutch ovens on a campout last year, they didn't last long and this thread is getting me ready to go get some fuzzy tails . . .
