Need a good bunny recipe

On You Tube Scott Rea has a few.

My go-to recipe for cottontails are bunny burgers. I soak my butchered bunnies in buttermilk overnight to remove the gamy taste. (Some chefs use a vinegar or brine solution.) I debone the meat and put it in a food processor, along with some bacon, onions, an egg to bind the mixture, minced garlic, a little olive oil, maybe some bread crumbs, and some herbs and spices of choice. Wild rabbit meat has almost no fat, so it's important to add some fat content (unless you like chewing rubber!) I grind the concoction like hamburger, and fry it in patties just like hamburgers. It is important to use medium heat and slow-fry it so as to keep the meat tender. Flip often. Do not overcook. (Again, the rubber thang.) Prepare on buns with toppings you usually put on hamburgers.

Or, if you're not into brevity, you can brown the pieced bunny (bone-in) and then braise it for a couple hours, You can then just eat it off the bone (I like BBQ sauce) or debone and put in soup or stew. Another thing I have tried , which I like, is to mix chopped, braised bunny with mayo like tuna fish, mixed with herbs and spices (don't forget the garlic!), onions, relish, celery, and whatnot. Then make sandwiches with tomatoes. Yummy!

Plus, there's a boatload of recipes on YouTube. You can't go wrong with Ted: https://www.youtube.com/watch?v=l4zKGdtug7k

Wow, I just watched Ted's video again, and I'm definitely preparing my next bunny that way. That meat looked succulent!

This is one from an Australian series.I like the concept of this show.A lot of good recipes for different game.

https://vimeo.com/202148257

Here's mine-

John’s Rabbit in Mustard Sauce

2 small or one large cottontails, pieced (our western brush rabbits weigh about a pound before cleaning)

One white onion, diced

1 clove garlic, crushed

2-3 Tbsps. (I never measure so this is a guess) Deli mustard
(The kind with horseradish)

1 Tbsp. olive oil

1 tsp. honey (melt in warm water)

Water to almost cover rabbit and onion

Dash cayenne pepper

Dash black pepper

Pinch salt

1 sprig fresh Rosemary (pull leaves off stem)

Put the rabbit, onion, mustard, olive oil and garlic into a crock pot and add water to cover.

Cook in crock pot-2 hrs. on high, 2-4hrs on low, done when meat falls off the bone

Set aside rabbit pieces to cool.

Put the liquid and onions and garlic in a sauce pan, add 2 Tbsps. or so of flour mixed into a paste with water to thicken, and simmer ‘till it’s as thick as you want it. While the gravy is thickening, pull the meat off the bones (lots of fun!) and add to gravy when gravy has thickened. Season gravy to taste (I like a little Old Bay seasoning, salt and pepper), and serve over mashed potatoes, biscuits, or my new favorite-polenta.