If you're going to eat it you should be prepared to cook food with a face on it

"Cooking in Gozo, I quickly became used to dealing with food with a face. Seeing whole rabbits reminds us that food doesn't just come from the supermarket."

"The best part of the rabbit is the heart, kidneys and liver, which I fry until just pink, deglazing the pan with a little balsamico for an exquisite first course."

Read at www.hamhigh.co.uk