As with any meat with a large amount of connective tissue, one of the best and easiest method of preparing rabbit is braising. Braising utilizes relatively low heat in a high-moisture environment over a long period of time.
Braising typically begins by searing the meat at a high temperature. This is best done in an oven-safe vessel that retains heat, such as a lidded cast iron skillet. After searing, remove the meat from the skillet, pan or Dutch oven, add onions, garlic, or other base vegetables, and allow them to soften. Retain drippings from the searing process. Next add enough wine, cream, stock or a mix of flavorful liquids to submerge the bottom half of the meat. Place the vessel in the oven and cook at a temperature below 300 degrees Fahrenheit until the internal temperature reaches 160 F.
Whether purchased from a grocer or caught in the wild, rabbit is known for having a distinctively gamy flavor and can be very tender and succulent if prepared correctly. By utilizing low heat over an extended period of time, braising keeps sufficient moisture in the meat while also providing enough time for cartilage, tendon and other connective tissue to dissolve completely. Braising is simple and relatively flexible, letting confident cooks use the technique without a recipe.