how to cook rabbit, need suggestions

sauce piquante with them.

cut rabbit into quarters and back.
season rabbits well with your favorite seasonings (salt, black pepper, cayanne, farlic, some paprika, etc).
Add some vegitable oil or bacon drippings in a heavy black pot to brown the meat.
Brown rabbit on medium fire until it sticks, flip it over and do the same on the other side till each part is nice n brown and sticky.
Remove meat and add veggies (chopped onion, celery, peppers, garlic) and brown those on med-med low fire.
When the veggies are nice golden brown, add a few table spoons of tomato sauce. Sometimes I substitute sauce for Rotel.
Stir that in for about 5 minutes.
Add the meat back to the pot.
You will need to add chicken broth or water...fill until about 3/4 of the rabbit is covered.
cover pot with lid and cook on medium fire until water cooks out, then add the same amout and do it again until the meat is tender and the gravy consistancy is what you like.
If you need it thicker, leave the top of the pot off when tenderizing/cooking liquids out. You can add a small amout of flour, but make sure its a small amout and stir it till fully disolved.
Serve over rice.


ETA: I'm hungover and hungry for some swamp wabbits that I have in the freezer from this year.

Hell yes.

I like to cook them down in a gravy much like a would a good round steak.

Use chicken or veggie stock not beef with some red wine to cover them. Put a lid on the pan and stew them for an hour. Do what balls first gave as your starting point.

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how to cook rabbit, need suggestionssauce piquante with them. cut rabbit into quarters and back. season rabbits well with your favorite seasonings (salt, black pepper, cayanne, farlic, some paprika, etc). Add some vegitable oil or bacon drippings in a heavy black pot to brown the meat. Brown rabbit on medium fire until it sticks, flip it over and do the same on the other side till each part is nice n brown and sticky. Remove meat and add veggies (chopped onion, celery, peppers, garlic) and brown those on med-med low fire. When the veggies are nice golden brown, add a few table spoons of tomato sauce. Sometimes I substitute sauce for Rotel. Stir that in for about 5 minutes. Add the meat back to the pot. You will need to add chicken broth or water...fill until about 3/4 of the rabbit is covered. cover pot with lid and cook on medium fire until water cooks out, then add the same amout and do it again until the meat is tender and the gravy consistancy is what you like. If you need it thicker, leave the top of the pot off when tenderizing/cooking liquids out. You can add a small amout of flour, but make sure its a small amout and stir it till fully disolved. Serve over rice.

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do this without the tomato sauce or rotel.

don't kill that wild rabbit flavor. "hop" to it