I have run into a lot of people that have sad they have never tried rabbit or that they don’t like it. I think rabbit is a very tender meat if done correctly. It can be a little chewy depending on the age of the rabbit. Last night I decided to use my Le Creuset Brasier to make it and I have to say, it captured the essence in the flavor of the sauce. To make the sauce I braised the meat first then added leeks, shallots, and garlic; and cooked that for a bit. Then added fresh herbs of rosemary and thyme. I had to add my favorite kind of mushrooms, shiitake. They just hold so much flavor. I also added some orange zest. For the broth I used a white wine and chicken broth.
A little tip for you: If you want a creamy sauce add about 2 tablespoons of flour with the broth. This will give it that creaminess that you want.