rabbit in the raw.so when dr. wessinger said he'd bring me some rabbit, i was super excited to be getting wild, living your life free and flocking, going happily about your day rabbit, until.... well, you know. however, i was sadly unprepared for the look of it. all frozen and blood red in a zip lock bag looking very RUSTIC. not quite like the nice, pink, pleasantly shrink wrapped version i got at the farmers market. but after i got it defrosted and let it sit in a water bath in the frig for some hours while changing out the water ever so often, it emerged looking really nice with only a few tuffs of hair still stuck to it. so off i went to the computer to find me a rabbit recipe. i knew i wanted to braise it, and really how hard is that, but still i went looking for a little guidance. i found this recipe by mr. top chef himself and, of course being me, followed it loosely.
i veered off the recipe a bit in the sense that i only had 1 rabbit, omitted the olives, and didn't have any parsley. also since i used canned tomatoes, there was enough juice from that to almost cover the rabbit, so i only used about 1/2 cup chicken stock. plus since i like my veggies, the ratio of veggies to rabbit was higher. 
in the end, even though i just might have over cooked it a bit, it was YUMMY!!!!!thank you dr. wessinger.
oh, and you to, tom.
i also made some non-traditional buttermilk and thyme irish soda bread.
and dinner was served. braised wild rabbit and irish soda bread.
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