Top dish. Prepare as follows: Shoot a rabbit. You will want a 3/4 grown rabbit, a juvenile or a "fryer" to give it the technical term. Skin as usual. Joint into: two legs, two saddle fillets (cut right up to the neck) two front legs/shoulders. Prepare the coating: A little flour, salt, coarse ground black pepper and a hefty dose of powdered chilli. Dust the meat in the coating. Using a large frying pan heat a little lard, add the meat. It can be helpful to place a lid over the pan to let the fat baste the rabbit thoroughly and to keep the heat and steam in. Start off hot and then reduce heat, turning very occasionally so as not to knock the coating off. Slice up an onion (thin slices) and add to the edge of the pan once the rabbit has started to cook. The onion should soften and become slightly "sticky" with the fat and rabbit juices. Accompanying vegetables. Take a courgette, sliced, and boil until it starts to soften. Add a handful of frozen peas and simmer until cooked (a few minutes). Drain and leave to "steam off". Add a little butter to the still warm pan (off the heat) and a spring onion finely chopped. Once the butter has melted, return the drained vegetables to the pan and toss in the butter and onion. Take some cold boiled potatoes and fry off in the fat of your choice. Serves two per rabbit. Cider is ideal to wash it down with. Enjoy!