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I ended up roasting the little guy (weighed about 2 and a half pounds). Found a cook book that said substitute rabbit for any pheasant recipe. Then I found roasting times for pheasant - Twenty minutes uncovered at 400 degrees, baste generously and then 2 hours covered at 250 degrees. It came...

Thanks for the welcome. DH has suggested raising rabbits for meat. I said, I don't even know if I like rabbit meat, since I'd heard it tasted like duck, and I'm not that crazy about duck meat. So, I guess I'll give it a try this weekend.

That's a thought, sounds easy enough, maybe I'll just try that. Thanks.

Anyone out there want to share your simple but delicious rabbit recipe? I have a frozen rabbit in my freezer all skinned out and ready for something. But, I've never eaten rabbit and don't have any good recipes for it...do you? I'd like something that lets me taste the meat, not a heavily...