Recipe by Richard Corrigan
From: Corrigan's City Farm
A different take on rabbit.
A new twist on a traditional meal.
A nice dressing to liven up your salads.
We had a customised barbeque that was made from half a keg.
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.
A new treat for your kitchen.
This recipe makes about 6 lbs so you may wish to halve the ingredients.
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