Most supermarkets carry fresh or frozen rabbit, and you can order the meat from any good butcher. Look for rabbits weighing 3 pounds or less. Larger rabbits can be tough. If possible, have the butcher cut the rabbit into serving pieces. Otherwise, you can do it yourself with a large heavy knife or cleaver. Typically, a rabbit is cut into eight pieces to serve four people. The pieces include the two front legs, the two loin or saddle sections, which are halved crosswise to make four pieces, and the two hind legs.
Rabbit has a flavor similar to chicken, though it is very low in fat. As a result, rabbit meat can become dry if overcooked, so watch it carefully and cook it just until the meat is tender when pierced with a fork. This is especially important for rabbits that have been frozen, which may cook faster and release a lot of their juices as they thaw and cook.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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