I tried this a short while ago, fried onions, garlic bacon pieces then reduced some white vino with it.
Jointed up Bugs and a mate laid on a bed of baby potatoes. Put a pile of the onion, garlic bacon mix on the bunnies and what was left underneath with the spuds, onions and carrots.
Laid streaky bacon over the mix that was on the bunnies so the slices weren't directly on the meat.
It tasted feckin lovely and got the thumbs up from my uncle who has hunted and cooked rabbit many different ways for decades.
Gaz, how did it taste with the pheasant as I have a couple in the freezer?