Mt Ben Lomand near Launceston in the north

Method

Prepare rabbit by removing the last one inch of the tailbone with the small brown sacks attached to it. If this is not done the rabbit will have a rancid taste. Soak rabbit in well-salted water for at least an hour. Pat dry and stuff with the following seasoning:

1 cup fresh breadcrumbs
1 finely chopped medium onion
1 rasher bacon, chopped
½ teaspoon mixed herbs
Salt & Pepper to taste

Sew up the cavity with cotton. Truss back legs together with front legs so it is baked in a semicircular shape.. Place in covered roasting pan with 2 tablespoons of dripping (or vegetable  oil). Put into moderate oven and roast for approximately 2 hours, turn and baste twice during cooking time. Serve with roast potatoes or mashed potatoes and other vegetables and brown  gravy.