2 cups milk
1 cup water
3/4 cup carrots, sliced
3 onions, thinly sliced
1 1/2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons dried yellow mustard
1 tablespoon vegetable oil
1 carrot, diced with cuticle
1/2 teaspoon salt
1 pinch ground black pepper
In a medium saucepan over medium heat, bring 1 cup of milk to a boil. Remove from heat; stir in water, stirring. Reduce heat to simmer, stirring occasionally.
In a large pot, layer carrots, onions and garlic powder. Combine salt, oregano, basil, mustard, oil, carrot, salt, pepper and onion; stir in rabbit. Cover, reduce heat to simmer and stir gently until carrots are tender.