Fricassee: Brown a rabbit in hot oil and make a roux with the pan drippings. Add cream to make a thick gravy. Be sure to dose it up with a liberal amount of black pepper.
Tandoori Rabbit**: Soak rabbit overnight in a marinade of plain yogurt, lemon juice, oil, paprika, coriander, turmeric, and cumin. Add diced, fresh jalapeño or red pepper flakes if you like a little spice. Remove rabbit from marinade and grill over high heat until internal temperature reaches 150 degrees.