Recipe by Richard Corrigan
From: Corrigan's City Farm
A different take on rabbit.
A new twist on a traditional meal.
As the main ingredients came straight from the garden this dish was virtually free and fed all the crew and the volunteers that were on the allotment that day.
We had a customised barbeque that was made from half a keg.
A nice dressing to liven up your salads.
A new treat for your kitchen.
This recipe makes about 6 lbs so you may wish to halve the ingredients.
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