i've never had rabbit, is it any good?

>>19 It's allright, but only had it once and not very impressive. I'm wondering where I can get some rabbit around these parts.

>>21 man i want some lamb stew right now.

>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.

>>25 that would be lovely, share the recipe you used too.

>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.