Russian Stewed Rabbit

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
parsley and salt to taste. Cook ten minutes; then add the rabbit and
simmer five minutes. Serve hot with boiled rice.

Rabbit

Rabbit is a great meat.  If you can get over the fact you are eating a rabbit, its a very traditional European meal that goes back at least to Roman times.

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