Large, meaty, mature rabbits (available frozen in better supermarkets) are ideal for slow braising, so when shopping, check carefully to make sure the rabbit is not too small and bony—as many tend to be. Generally, a 3½-pound meaty rabbit will serve at least four people; if you have any doubt, your best bet is to buy two. I love the earthy flavor of fresh morels with this rabbit, but if these mushrooms are not available (or too expensive for your budget), substitute either chanterelles or shiitakes. The rabbit should be fork tender after about a half hour of braising. If it’s not, cook it longer.
In a large, heavy skillet, melt the butter over moderate heat, add the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate. Add the onion, mushrooms, and garlic to the skillet and
Arrange the rabbit pieces in a large, greased baking dish, pour the sauce over the top, cover, and
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