Our first Easter at the restaurant, I had the misguided notion to put a rabbit sandpot with this name on the menu. I found it vastly amusing—not to mention delicious—but that weekend’s guests roundly ignored it in favor of less symbolic fare. Oh, well. The irony continued years later when the creator of the dish, one of our very talented cooks, left her husband to take up with a man who raised rabbits.
For fullest flavor, the rabbit should be marinated overnight. The remaining prepa