Rabbit Delight

1 rabbit

cooking oil

fine breadcrumbs

salt

2 onions, sliced

850ml can Apricot Nectar

Gravox

cider vinegar

Method: Remove tail bone from rabbit then soak in salt water, preferably overnight. Wash thoroughly and rinse in cold water. Joint into edible pieces, then soak in cider vinegar for as long as possible before cooking. Drain and rinse in cold water. Heat oil in frypan, roll rabbit in breadcrumbs, then brown in oil on both sides. Remove and place in casserole dish. Brown onions in the pan then scatter over rabbit. Pour nectar in pan and thicken to a gravy using Gravox. Once thickened, pour over rabbit and cook in oven for 1.1/2-2 hours, or until tender.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.41.