where to buy rabbit for cooking

You can get rabbit in a hundred places in San Francisco, but fod shopping in LA is not near the same level. If you end up not being able to find it, you can order from these people and they will send it down : http://www.polaricausa.com/products.html Here I believe you can get it at Whole Foods, but I am not sure about there.

I would probably give Whole Foods a shot first.

+1. Whole Foods carries frozen rabbit in my area.

How are you going to cook the wabbit? I've never made wabbit myself, so I'd be interested in eating a few Bugs Bunny.

The Belgians do a nice rabbit in beer.

If everything else fails, try the 99 Ranch store. They have it.

Coniglio! Yum.....

I 've had this:
Rabbit Braised with Wine, Olives and Sage
The Tuscan way of preparing delicious home-cooked meals is straightforward and uncomplicated, and proves that you don't need to spend hours in the kitchen. This typical family fare can be made with rabbit, pheasant, or chicken, and is a staple of Florence's trattorie, where the rabbit is generally served with slices of fried or grilled polenta.

Serves 4

1/3 cup extra-virgin olive oil
1 cup all-purpose flour
2 (3-pound) rabbits, cut into serving pieces, washed and patted dry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large onion, minced (about 1 to 1-1/2 cups)
2 cups dry white wine
10 to 12 black Gaeta or Nicoise olives, pitted and quartered
10 fresh sage leaves, minced (about 2 tablespoons)
2 garlic cloves, minced
1/4 cup red-wine vinegar

1. Heat 4 tablespoons of the olive oil in a large skillet or casserole over high heat. Flour the rabbit pieces lightly. When the oil is very hot, add the rabbit to the skillet without crowding. (The rabbit can be browned in 2 batches.) Season with salt and pepper and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer to a platter.
2. Discard the oil and place the skillet back over medium heat. Add the remaining oil. When it is hot but not yet smoking, add the onion. Cook, scraping the bottom of the pan to pick up the browned bits, until the onion is lightly golden and soft, 6 to 7 minutes.
3. Return the rabbit to the pan, raise the heat to high, and add the wine. As soon as the wine begins to bubble, cover and reduce the heat to low. Simmer, stirring from time to time and turning the rabbit once, until the wine is almost all evaporated and the rabbit is tender when pierced with a fork, 45 to 50 minutes. Transfer the rabbit to a platter, cover loosely with foil, and keep warm in a low oven.
4. Add the olives, sage, and garlic to the pan, and stir over medium heat until the garlic is fragrant, about 1 minute. Add the vinegar and stir quickly until the pan juices have thickened, 2 to 3 minutes. Tase and adjust the seasoning. Spoon the pan juices over the rabbit and serve hot.

I have seen fresh rabbit at Whole Foods in both DC and NY.

Try calling Surfa's Restaurant Supply in Culver City, I expect they would carry it.

whole foods.

there is a latin american market that i know that has guenea pigs - whole and frozen, heads on. they look like little flash frozen pets.

I've seen fresh rabbit in my backyard...

Anybody have a source for hare? Much more tasty than rabbit...

Polarica in South San Francisco can get it in season. So can D'Artagnan. The main problem is that the blood, which is necessary for the sauces, is not really available. When we need blood we buy pork blood at the Lucky Pork Store in the Mission.

But where can we get dog meat?

I'm sure Vicks could provide some, but really.