The original recipe can be found here:
The rabbit weighed about 3.5 pounds and cost about $12.
I referenced this on cutting Lola up:
I found the quarters to be effortless and sort of like a smaller guage chicken. The stomach and saddle were a different story. But we waste what we have to: moving on to seasoning / mustardsauce-ing.
After the initial cook, take the meat out of the pan and boil the juices with heavy cream to make an absolutely brilliant robe for the chicken already enriched by Dijon mustard and thyme. Better grouped with a white wine and rice or potatoes, I had broccoli and apple juice.
There were plenty of lefties for the following morning's omelette...!
Overall 7/10 was good but I would have preferred a whole lot more white meat. but take this from someone who had never had rabbit growing up. Maybe it is kinda like the Beatles in that way.
I leave you softly, carnally.
The Wedding Present - "Mystery Date" Pururambo Productions 2013