In article >,
"jmcquown" > 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?
>
> 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.

Thanks! That sounds great; I suspect I'll doctor it up with some
bay leaf and juniper berries, ...