By accident on my new y eve menu i had a rabbit dish.Rabbit choped,grilled and the loin pane style.
I grew up eating rabbit.
In one of my cooking classes i showed my class how to skin a rabbit and neutrilise the whole animal.
On my current menu i have braised rabbit as an app
serving it with giant beansa and yoghurt.
I love braising ,with vinegar corinder seeds ,onion and tomato.
I always had rabbit dishes on my menu,is part of my cuisine(cyprus)

Nothing right now, but rabbit isn't something I just have to have on the menu. In the past, I've enjoyed rabbit liver mousse, confit legs, belly terrine, and a classic roasted crown. It lends itself to very classical preparations.
I think confit is best for it to incorporate the fat. And yes, served with a young carrot/cardamom puree and pea tendril/fennel salad is a direction I would take it--it's what they eat. What grows together goes together right?

We ran it over the summer it was suveed rabbit in Monks Cafe sour beer. With garganelle and panchetta.

The best rabbit prep over the years for me, came out of the blackbird kitchen. We cooked the legs sous vide in buttermilk with garlic and thyme. For pick up, seasoned rice flour dredge and into the fryer. Drizzles with honey table side. Country fried rabbit. We would stuff and roast the loin to complete the dish. You can figure out what else to serve it with. I also like properly braised rabbit legs.never sear to hard, never over cook, always cool in braising liquid. Keeps thumper nice and juicy.

Rabbit comes and goes regularly on our menu - whenever we can get them from George at Swan Creek. I love rabbit for its versatility & mild flavor. It's like chicken - just better. The loins have been getting the bacon wrapped treatment and are currently being served with sweet potato puree, trompette mushrooms, brussels sprouts leaves & dijon mustard. The legs and shoulders are cured overnight for another dish. After they are cured we smoke them, and then confit them in duck fat. Once they are chilled, they are made into a rabbit rillettes - a rustic pate. Served with pickled grapes, mustard seeds & rye bread crisps. That's one of my favorite snacks in the kitchen right now!

I currently have a braised rabbit salad with frisée, lentils, mustard vinaigrette and house made pretzel croutons

My favorite rabbit dish is one I did at Zinfandel restaurant: Fennel-Braised Rabbit with Pappardelle, spicy coppa and coarse mustard. It was beautiful-tender braised bunny legs with wide noodles, bits of spicy salami all bound up in a creamy reduced rabbit stock laced with coarse mustard.Couldn't sell it. Have never been able to sell rabbit. Don't know how other chefs manage it-our guests: from Something Different in Indianapolis, to Zinfandel to West Town Tavern have never wanted rabbit. Dunno-guess we keep a rabbit-free zone!

Boy, that's a tough one because I love rabbit. I can't list a favorite way. Currently we buy whole rabbits from Gunthorp Farm and cut the loins out then confit the rest. The confit gets added to our winter cassoulet and also served in a tagliatelle pasta with melted leeks. One special I enjoy doing is making braunchweiger from the organs and cavity fat, the making a ballotine of loin inside braunschweiger inside rabbit belly inside bacon, roll into torchons, cure, poach in simmering water and sear before service. Fun stuff! I'm also a sucker for rabbit (or squirrel, even better) pan-fried in cast iron and served with a simple pan gravy.

I like braised rabbit with a hint of cream and mustard.
Take the loins and grill them. The braised rabbit with pasta is a yummy preparation. We offer Rabbit occasionally on special at both Prairie Fire and Prairie Grass Cafe.