Wild Rabbit, Mushrooms and a Duck Egg

Joint the wild rabbit, and cut five or six strips per serving from the loin and hind legs of the rabbit and season with salt and fresh black pepper. Trim and cut the the mushrooms into thin slices. Cut the crusts of a thick slice of bread, and cut into crouton sizes about four or five per serving.

Cook the mushrooms in a little olive oil, drain and put in the oven to keep warm. Quickly fry the rabbit pieces on all sides (but don't overcook) and add to the mushrooms. Quickly brown the bread croutons in olive oil and add to the mushrooms/rabbit.

Fry the duck eggs, one per serving and put on to serving plates. Add the mushrooms, rabbit and croutons to the serving dishes and sprinkle over a little watercress or similar as a garnish and serve  Zoom   and enjoy, this is good.