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Thank you so much everyone.

I want to try them all

I'll let you know how I got on.

Hi Feathers, I have never tried rabbit with pasta, but would think it would be very good as it is low in fat and if marinated overnight, very tender.

I suggest some garlic, herbs and chopped onions mixed with some white wine and poured over the rabbit pieces. Leave to marinate overnight. Remove the rabbit, pat dry, seal and colour in hot pan in oil/butter, put into a casserole, pour over the marinade and bring to a boil, cover and oven cook for about 45 mins on 180c. remove the rabbit and shred, strain the sauce and adjust seasoning. This recipe originally came from my son in law who is a Scot and great lover of game. Good Luck.

Hi Feathers
I used to eat rabbit a lot as a child and my Gran used to make it every Saturday. It was cooked with belly of pork, and made like a stew, incorporating vegetables (carrots, onions, swede, parsnips anything sturdy really) and then pearl barley and stock (probably chicken) and cooked until tender, well seasoned and served with boiled pots. It is a very old fashioned recipe but I am sure you could update it and add pulses as well.

Rabbit is eaten a lot here in France. Used to be in UK but I think when mexamotosis (!?) wiped out the rabbit population people did`nt fancy it after that

Rabbit is nice cooked in white wine ( use a strong white from Sicily) , sage & rosemary, cook like you would a chicken chasseur, serve with yummy mash & veg. It's a big thing here in Italy ,so you shouold find some recipes on the net

I am convinced I posted on this yesterday Anyway, there are a few rabbit recipes on here and there is an Aldo Zilli dish that is served with tagliatelle - Coniglio al Forno.