You can substitue rabbit for the meat in most chicken recipes.
Oven Fried Rabbit
Brush pieces of rabbit with melted butter. Sprinkle with salt and pepper or, if you prefer, dredge in flour, cornflake crumbs, etc. Place in a flat baking pan. Cover with foil and bake at 350 for an hour or until tender.
3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup flour
1/2 pound bacon (beef bacon will work well here if you prefer not to use pork)
1/2 cup finely chopped shallots (green onion or regular onion will substitute fine)
1 clove garlic, finely chopped
1 cup dry red wine
1 cup chicken broth or stock
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons flour
Fry up the bacon, then set aside and let cool before dicing it. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine and chicken stock. Heat to boiling, then stir in peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.