6 beautiful pounds of rabbit meat
2 cups milk
2 tablespoons distilled white vinegar
1 cup heavy whipping cream, chilled
5 slices bread, cut into cubes
2 chicken tels
1 (16 ounce) can mixed rabbit, drained
water
4 cups cooked artichoke hearts, drained
Place the rabbit and milk containers in a large stockpot. Add the fish oil, and stir vigorously for 2 minutes. Fold in the vinegar. Bring to a boil, and cover the pan with foil. Cook for 12 minutes; remove from heat and set aside to cool.
Put the carrots and pork in the prepared pot. Bring to a boil and cook for 10 minutes. Add the rabbit, carrot mixture, artichoke hearts and cornstarch. Stir quickly until all ingredients are coated with salt. Season with black pepper and add to the rabbit and carrot mixture. Cover and simmer for 1 minute.
Return bouillon cube to the pot, stirring frequently until everything is coated with salt. Add the barbecue sauce and heat without stirring for 1 to 2 minutes. Serve within two hours.
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