tag:blogger.com,1999:blog-6041372841965747408.post6901623102163338618..comments2010-06-06T18:00:15.615+10:00Comments on Suth Gild Heall Kitchen: Connins rostisSuth Gild Heallhttp://www.blogger.com/profile/15050021434250094119noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6041372841965747408.post-55502999610536176722008-05-25T10:58:00.000+10:002008-05-25T10:58:00.000+10:00Our butcher had rabbits, so I tried a baked rabbit...Our butcher had rabbits, so I tried a baked rabbit. I basically combined r. 39 and 41. Using a rabbit , I plucked out the innards, seared it (should be on the spit but I used a fry pan), larded it with beef marrow and wrapped it in bacon. Roasted it on a rack over a bed of chopped onion and red wine and a splash of vinegar. Nice overall, I think for the soiree, I'll sear it, lard and wrap in bacon and catch the drippings in the fried onion/wine pan and serve together. Should be nice.Gwirhttps://www.blogger.com/profile/07720034571751750281noreply@blogger.com