Well, we finally cooked the rabbits after letting the meat age for a few days in the refrigerator. I finally decided on frying the rabbits, as the recipe called for boiling the rabbit for an hour, which makes convincing squeamish people that rabbit is safe to eat because it's been cooked to 212 degrees for an hour. After Boiling the meat until tender, we dredged it in flour and fried it in shortening. It tasted just like fried chicken, and was just a little tougher than I would have liked it, but it was very tasty.
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