On Sep 20, 4:20*pm, Mark Thorson > wrote:
> [snip]
> Also, they're good eatin', right?

You betcha. Fried like chicken, or in a couple of classic French
renditions. Here is a link to a recipe for lapin a la moutarde,
rabbit in mustard sauce. It includes a section on how to make stock
from the head and bony parts of the rabbit. -aem
http://tinyurl.com/4nm7wp