I had a decent few bunnies this trip so i jointed them up & bagged the ribs for the farmers dogs.
Before i freeze em this time however, knowing i wanted to do this dish & have tender bunny meat (now dont laugh-each to his own) i cut through the outer muscle flap & take out the back strap (if you can call it that-not much there obviously).
Remove the strap...
Actually doesnt take that long once you get the hang of it...& i think i did it to about 15 bunnies & get a good decent amount of very tender meat for what i wanted.
So prepped all the ingredients...
So i tested the oil in the wok for being hot enuf & had a little taste...
Was pretty melt in the mouth tender--as tender as the most tender chicken ive ever had...
![Clapping :clap:](./images/smilies/new-clap.gif)
Ok here we go...its all in & all on the stove so i can serve it all hot..
Battered bunny frying, sweet-n-sour sauce bubbling away while giving the vegies a softening flick with a fine sliced clove of garlic in a hot pan...
Couldnt wait to plate it...i just had to dip n taste...10 bloody pieces man--it was beautiful...!!
I was in such a bloody hurry to get this into me...
I forgot the bloody pineapple...
![Laughing :lol:](./images/smilies/icon_lol.gif)
Was good tucker...even better to make something different with bunny...
Highly reccommend all you bunny eaters try sweet-n-sour bunny from scratch...
![Thumbs Up :thumbsup:](./images/smilies/new-thumbs-up.gif)
![Drink :drinks:](./images/smilies/new-drinks.gif)