I can't believe how good the house smells. I can't wait for supper.
This is a local rabbit. Way local. The "giblets" were still biologically attached in the visceral cavity, so I got the honors of doing a little butchering. Oh, and then I had to break down the bunny into "wings" and legs and back (saddle) and breast (feh, nothing there to eat). Fortunately I've hacked up enough chickens that it was easy. And necessary; the intact rabbit (3.25 lbs.) wouldn't fit into my braising pot.
I took the picture of the whole carcass on purpose, though. For one thing, as these bunny parts stew in the oven, the meat is shrinking away from the bone, and it's not pretty. For another thing, there's a movement of scaredy-cats who "cry" (go to comments) when they see a photo like this, and I believe they are due for some reality conditioning.
Let me just tell you how delicious the braising sauce is. I made it with a lot of carrots, because Bugs likes his carrots. It is also rich with chicken stock and loads of champagne. (OK, and fennel bulb, orange zest, celery, leeks, garlic, thyme, bay leaves, salt, olive oil. You can get the technique by Googling "braised rabbit.")
It's not time to eat yet, because the accompanying polenta has a ways to go. But I've tasted the fall-off-the-bone bunny, and it's really, really nice. Not chicken-y. Not gamey. Kind of in between.
You'd like it. Yeah, you, ya scaredy-cat.
Me, I am starving.