Best way to cook rabbit

Kind of depends on whether it's a domesticated meat rabbit or a wild rabbit.

Meat rabbits are much more tender and less "wild" flavor and are good to fry, grill, bake or stew.

I find wild rabbits are much leaner, gamier and with tougher meat, especially if fried. I like to cook wild rabbits in a brown gravy and let them simmer until the meat is practically falling off the bone.

I've never attempted it, but Donald Link's Rabbit and Dumplings at Cochon is out of this world good.

Ingredients

2 whole rabbits
1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
2 Cup white wine
3/4 gallon chicken stock
2 Cup large dice carrots
2 Cup large dice celery root
2 Cup large dice celery
2 Cup large dice turnips
2 Cup large dice onion
3/4 stick butter, divided
2 Tablespoon freshly chopped rosemary leaves
2 Tablespoon freshly chopped thyme leaves
2 Tablespoon freshly chopped sage leaves
2 Tablespoon chopped garlic
2 Cup white wine
1/2 Cup all-purpose flour
1 Cup all-purpose flour
1 Tablespoon baking powder
1 Tablespoon melted butter
2 eggs
1/2 Cup buttermilk


Directions:


1 In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
2 Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
3 Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
4 Preheat the oven to 375 degrees F.
5 Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
6 Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
7 Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.