In article >,
Richard Periut > wrote:

> Michael Siemon wrote:
>
> > I'm brining a rabbit, to use on Wednesday. Anyone have
> > suggestions/faves for preparing a bunny? I could do a
> > _hassenpfeffer_ or the like (e.g Julia's _lapin au
> > saupiquet_), but what else have youse guys tried that
> > you like?
>
> I usually do the rabbit with cream and leeks and tarragon.
>
> Sometimes I even use chicken.
>

Hmm, that sounds attractive, but cream is probably out
(recent angioplasty...)