I went with Jill's suggestions, except that I braised the
spinach with the rabbit rather than deep-frying it:

1 2.75 lb. rabbit, brined 32 hours, legs and saddle separated
1 medium leek, white & tender greens thinly sliced (~2/3 cup)
10 medium cloves garlic, smashed and peeled
8 oz. spinach, blanched and chopped
8 oz. chicken broth (canned; nothing else on hand)
4 oz. vermouth
2 bay leaves
2 large sprigs thyme
6 berries juniper, crushed with back of the knife

Rabbit pieces dredged in flour & pepper (no salt, plenty
from brining) and browned in about 2 Tbs. grapeseed oil.
After draining most of the oil, I added the leeks to begin
softening the browned bits -- about 3-4 minutes, then the
garlic for another minute. Added the vermouth to deglaze,
and after that reduced about half, added the chicken broth,
bay leaf, thyme, juniper berries and the rabbit pieces.
Cooked slowly, covered, 30 minutes, then pulled out the
thyme and bay leaf and stirred in the spinach (I added
another 4 oz. chicken broth at this stage, as it was looking
a bit dry). Covered and cooked another 15 minutes, plus 5-6
minutes more uncovered, while some steamed rice was finishing.

Very nice. More than enough for the three of us, would be
fine for four moderate eaters.