We, here in the western U.S., eat a lot of rabbits and have a plethora of recipes. Here's one of our favorites:
1 (or 2) rabbits, cut into serving pieces
1/2 cup butter
3 slices bacon, cut into pieces
2 shallots, finely chopped
1 clove garlic, chopped
2 cups beer
1/2 cup chicken broth
salt and pepper to taste
1/2 tblspoon thyme (or to taste)
1 bay leaf
1/2 cup heavy whipping cream
parsley (just enough to granish)
In a skillet (we prefer cast-iron)melt the butter. Add the bacon and the rabbit.
Brown the rabbit. Drain any fat.
Add the shallots, garlic, beer and chicken broth.
Add salt, pepper and thyme to taste. Add the bay leaf.
Cover and simmer 30 minutes or until rabbit is tender.
Remove the rabbit to a warm platter. Remove the bay leaf.
Stir the cream into the beer/broth mixture. Bring to a boil and reduce by half.
Pour the sauce over the rabbit and sprinkle with parsley.
There are any number of side dishes one can be creative with...