Rabbit in a cobb

Now I realise some of my comments here about the Cobb have been a bit irreverent, my caper for the past 50yrs. has been bush cooking in a camp oven, and how many rabbits I have cooked that way, couldnt count em.
But my question would be, does the Cobb have some sort of ability to "pot roast", ie: with some liquid to start, which gradually evaporates to result in a perfectly cooked whatever.
It (to my thinking) is the only way to cook, rabbit, hare, duck, quail, snipe, galah and even fox.
The whole secret to it all is slow cooking, plenty of plonk (plus a noggin for yerself) and just be patient.
Back to the question, a rabbit, with a rasher of good bacon wrapped around it, an onion in the guts then trussed up, browned to start, good slosh of port/muscat to go then an easy 2hr. at medium heat. Veges however you like.
Mate, trial and error, that sounds like life to me.
cheers furph

Cooking a decent Bunny is a real skill. Baking one is very hard, as they dry out real quick. Very lean, low fat meat. Even stewing them is iffy unless you know what you are doing.

I'm not sure a Cobb would do it well. Cooks too slow. Bunny may dry out.

Perhaps wrapping it in bacon prior to roasting would help, ie keep in the juices whilst adding some flavour.

Just a thought, and I do love a bit of properly cooked Bunny, especially those kidneys.

I wonder if you could cook a cat in a Cobb!

They tell me it's all in the spices. Don't mention the war.

Here's a couple of thoughts, although I'm still wrestling with my Cobb :-)

I've had a bit of success cooking "Flat Chickens" these are a chook split up the breast and flattened out. I put them on a cake rack to keep them off the plate and cook them slower than direct contact.

Perhaps if you did something similar with the rabbit it'd work ok?
Also the bacon thing is great with bunnies, maybe put a couple rashers under the rabbit and a couple on top to stop it drying out.
Room in the Cobb might be an issue, perhaps cut it into pieces ( 1/4s ) and arrange them thicker to the middle area over the most heat.

Good luck with it, let us know how it goes.

Cheers, Wayne

And no-one has suggested goat tied together with shoe laces.
We better get Bonz to post his recipe.

Somehow the word got around that I was cooking rabbit and had 4 guest turn up for tasting... Well one bunny dose not go very far with a few people but it did turn out quite good in fact so good that the guests are all buying me rabbits to cook so we can have a decent meal, didn't dry at all, was very moist. trial and success for once..

lamb shanks tonight. and im keeping quiet about it this time...:)