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Lamb sounds good. Perhaps a crown roast.
I like rabbit braised with mustard, shallots, white wine, and thyme. With just a little cream. Lots of mustard.
That sounds delicious.
The second recipe in this article gives a good idea of what I'm talking about: http://www.nytimes.com/2006/03/12/ma...pagewanted=all I seem to recall the Patricia Wells recipe calling for a full cup of mustard, but maybe I'm wrong.
Anyone care to share their plans?
If any of you planning on serving rabbit have a child attending, then SHAME ON YOU.