In a Dutch oven or crockpot, combine a whole rabbit and 2 lbs of local ground hot sausage. We also added a whole chopped sweet onion, basil from our garden and lots of garlic. 2 cups of stock, your choice. Salt and pepper to your liking. 375°
When the rabbit is tender and meat is falling from the bone, remove the carcass and remove all meat. We save our bones for stock. Return rabbit meat to sausage in crockpot. Continue to cook until meats are soft and most of the stock has reduced.
With a slotted spoon drain meats. You now have your filling for any type of burrito. We added rice, beans and local Vermont Cabot cheddar, rolled up in a local hand-pressed tortilla, topped with our goat's milk sour cream and fresh garden veg of your choice. Enjoy!