Here in Colorado we have had a huge increase in the number of cottontail rabbits running about.
Even just west of Denver there are opportunities to knock off a few of these critters with an air rifle and prepare a wonderful dish.
I popped a few at my mother's place the other day and with the help of my niece, who is a culinary master, made a fine dinner for the family.
Boned and trimmed five rabbits, salt, peppered and floured, braised in the pot.
In the pot, cook carrots (ironic, right), celery, garlic, and onion. Add tomatoes, a few cups of chicken stock, a bit of red wine and sherry and reduce for a while.
Toss in a couple Bay leaves and a couple rosemary sprigs and the rabbit meat and let simmer for a couple hours more.
Served over wide noodles (fancy multi colored in this case) with roasted Brussels Sprouts.
Have to say, the best meal I have had in a long time.