Bob Terwilliger wrote:
> I read a recipe for rabbit braised in mustard sauce last night, then on my
> drive home this morning I saw the first spring rabbit I've seen this year.
>
> I'm not as familiar with rabbit as I ought to be; I've only had it a couple
> times and it didn't wow me all that much on either occasion. But now I'm
> motivated to try cooking it myself, and a local butcher carries rabbit
> regularly.
>
> Does anybody have a favorite recipe for rabbit, and maybe some tips on how
> it should be cooked differently from chicken?
>
> My current idea is to braise rabbit pieces in Vietnamese caramel sauce,
> adding halved baby bok choy about halfway through. (Baby bok choy is
> looking
> good in the farmers' markets here.) But I'm not set on that, by any means.
>
> Bob

I like rabbit braised/stewed in tomato and wine. No precise amounts
required. I recently posted this as an idea:

http://spanishfood.about.com/od/main...bbittomato.htm

or vary it some more and make rabbit cacciato

http://www.elise.com/recipes/archive...cacciatore.php