Michael Siemon wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael Siemon wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Michael Siemon wrote:
>>>>> I'm brining a rabbit, to use on Wednesday. Anyone have
>>>>> suggestions/faves for preparing a bunny?
>>>> Lots of garlic (say a whole head of it, separated into cloves,
>>>> peeled and crushed).

>>> Thanks! That sounds great; I suspect I'll doctor it up with some
>>> bay leaf and juniper berries, ...
>>
>> I'm too late with this, but you may also need to add some chicken
>> stock or broth. Bay leaf is encouraged. I used a reisling
>>
>> Jill
>
> Actually, not -- prep. will be in about 6 hours. I was thinking
> vermouth+stock for the braising liquid, in fact. I'm also going
> to have a German cucumber salad (not the variety with sour cream),
> and now need to pin down something green. I'll see what looks
> good when I get out to the market later. Again, thanks for the
> suggestion.

Spinach! If you want to do something truly different, deep fry it. Hold
the well washed leaves down with a metal strainer/spoon for only a few
seconds then drain on brown paper. Use several of these leaves as the bed
for your rabbit. Absolutely delicious!

Jill