Brick Oven Rabbit
I didn't cook this last night, actually cooked it about 8 months ago and didn't get around to posting it.
But it was soooo good...... easily my best result in the WFO so far.
The recipe came straight out of the FB Wood-Fired Cooking Book, (thanks James), and I didn't change a thing (except for doubling the recipe as I bought 2 farmed rabbits).
I cooked them in two terracotta dishes to serve 6 people and everybody was ecstatic about the flavour, all lining up for seconds.
I then followed up with a banana bread & butter pudding for dessert. I overbrowned it a bit, but it was delicious and never tasted burnt at all, despite its blacktopped look. It was an interesting recipe which used sliced croissants instead of bread.
Tutto Fumo e niente arrosto!
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