Had rabbit a few weeks ago in a German restaurant that my GF picked.... was reall good...
So I decided to do a Tuscan sort of rustic rabbit and pasta dish... Rabbit Sugo
Poor Peter Cottontail
Browned, then stewed with onion/carrot/fennel/garlic/allspice/bay/white wine/ San Marzanos/tomato paste/salt pepper... let it braise for a few hours... pick the meat off the bones.. add back to the braising liquid... reduce to where you like it..
serve over some good fresh pasta...
I made some fresh papardelle
It was really good.... no pics of posed dishes because my GF and I were to busy eating..