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?

Lots of garlic (say a whole head of it, separated into cloves, peeled and
crushed). Roll in flour seasoned with salt & pepper. Heat oil in a large
skillet and brown the rabbit pieces. Add the garlic and fry with the rabbit
for a few minutes to release the aromatics but not brown the garlic. Stir
in a good glass full of dry white wine or sherry. Cover the pan and simmer
on VERY low heat about 40 minutes until the rabbit is tender. Remove the
cover and cook another 10 minutes to reduce the sauce a bit.

Jill