Farmhouse Rabbit

A very English way of cooking rabbit, particularly suited to the delicate flavour of fresh, wild rabbit, if you can get hold of it. Rabbit is often compared with chicken in point of flavour and texture, but I think it unfair to both, because rabbit, especially wild rabbit, has a flavour all its own, slightly sharp and herb-scented. This recipe steam-bakes the rabbit, which comes out very white and tender with a layer of crunchy stuffing on top.