My youngest daughter's boyfriend kindly donated a wild rabbit to us.
(I admit I squeamishly refused acceptance until he had beheaded and undressed it!)
Yesterday it was popped in the slow cooker with some apple juice, water, carrot, onion, garlic, a bay leaf and a bunch of thyme and left to cook slowly and gently all day.
It was left to go cold, then the stock was strained and saved and all the meat stripped from the bones and refrigerated.
Today the cooked rabbit meat was cut into chunks and placed in a dish with three quartered hard boiled eggs. I made a mustard sauce using 50% stock and 50% milk which was poured over the meat and eggs and then this was topped with a rough puff pastry and baked.
Served with roasties, carrots and broccoli - Yum!