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Roasted my first rabbit the other day. Provencal style. Delicious, highly recommended.

I may have had it when I was a kid. Don't remember.

Certainly my father would have blasted one, had he seen it, while hunting birds, or deer.  I just don't recall.

Anyway, I thought it might be good as a leftover base for a cacciatore. Voila, it was perfect, with a roast pork bolognese sauce I had in the fridge.