Instructions: Season rabbit pieces and dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add onion and saute for 3 to 4 minutes. Add rabbit pieces and brown each evenly.

Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more.

Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary from pan. Whisk in butter until melted and spoon sauce over rabbit.

This recipe yields 4 servings.

Comments: In most parts of the country, rabbit dishes are not as popular as other game animals. Big game, upland birds and waterfowl seem to be to quarry of choice for most American hunters. I suppose that doesnt upset the rabbits all that much. I suspect they would rather hang out with their buddies than in your oven.

Cooked properly, rabbits are moist, delicate and meaty. You can substitute rabbit for just about any recipe that calls for chicken. As a rule, younger rabbits are better table fare than older ones. Ive had the best luck braising cut-up rabbits, usually with some kind of wine. The above recipe is a good example.

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