I flour and fry lightly then pressure cook them for about 15 minutes. The browned flour makes a beautiful gravy in the pressure cooker and every last rabbit is as tender as they come.
That sounds good. They tend to be a little more tough then chicken for sure. I'll have to try that method.
Here the French make meat pies called tourtiers at Christmas. Rabbit with any other wild game moose or deer cooked with pork till it falls apart, not ground. They are awesome.
I think I may have asked you this before, but what part of NB are you from? I used to spend a lot of time in NB when I was a kid. I grew up on Passamaquoddy Bay across from St. Andrews.
