A wide range of mouthwatering rabbit recipes, from simple to complicatedRabbit meat forms the mainstay of many recipes from European countries where it has always been treated as "everyday" food by rural dwellers, although, in the Mediterranean, it is also regarded as a meat that can form part of a meal on special occasions. This volume contains 50 main course recipes as well as 30 others that suggest possible accompaniments including unusual ingredients, well-known vegetables, imaginative stuffings, and suitable pickles. This book also tellscooks how to sourcetheir rabbits, provides tips on...