Skin a bunny-rabbit

Dorset Deep Dish Rabbit Pie

Half a kilo of rabbit fillets, seasoned flour, fresh sage or thyme and streaky bacon; breadcrumbs, rind of one lemon, one egg, pepper, salt and one cup of milk

Preheat oven to 160°. Dredge rabbit fillets in seasoned flour an pack tighly in a deep pie dish, no more than two layers deep. Snip bacon pieces over the rabbit and scatter with freshly-picked herb leaves.
Pour in milk to just about cover the rabbit. Mix Breadcrumbs, lemon rind and egg, season, and press firmly over the meat to form a crust. Bake for 1½ hours.

YUM.

With thanks to Artbyelaine, The Collingwood Children's Farm Farmers' Market and The Bible.