SC - Rabbit tips?

[grizly at mindspring.com]

Conys in Syrup (spelling butchered fer shur) can be found in Pleyn Delit (Forme of Curye originally, I think).  It is a cooked rabbit with a wine/spice/raisin sauce that it simmers briefly IIRC.  IT is a really simple, yet elegant recipe to serve.  Rabbit is smote to gobbets.

niccolo difrancesco

sca-cooks at ansteorra.org wrote:
> I thought I'd experiment tonight, and I suspect I'll be redacting a rabbit recipe.  Any hints or suggestions?  I've eaten rabbit at feat, but never cooked it.  This will be domesticated rabbit (I assume), bought from the Asian grocery, not wild, if that makes a difference.  Also, the two recipes I'm considering both cook the rabbit twice: one fries it, then stews it; the other roasts, then fries it.