Rabbit Redux

The judging is finished and the verdict is in.
Fresh rabbit is delicious. Just kwa-a-azy delicious.
For all of you much more sophisticated than me, I just can't shut up because this was my first home-cooked bunny.
The meat is (mostly) white and grained like chicken meat, but the flavor is definitely mammal. I was detecting caramel notes, which I doubt could have happened from the brief browning in oil before the braising began.
However, I did throw in a lot of carrots (because rabbits like carrots). That, plus the little bit of fennel bulb, orange zest, bay leaves and the obscene glug of champagne, probably ratcheted up the sugar quotient.
The two of us ate half the bunny. The rest is going into rillettes. We even saved our fantastic braising liquid.
And there's still that honkin' rabbit liver in the fridge. Just one, but giganto. I might make a mini pâté. Cute!