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I dredge my rabbit in seasoned flour, just salt and pepper, I brown the rabbit in two to three tablespoons of bacon grease. I than deglaze with 1/4 cup of brandy, use about 1 cup of sliced shiitake mushrooms or white button mushroom sliced thinly add about a tablespoon of butter slice a whole shallot a clove of garlic and season with more salt and white pepper to taste. Chop some fresh parsley and thyme and place the rabbit on top of all the ingredients and cover the pan. Lower the temperature and let it cook on a medium low heat for about 30 minutes. The mushrooms will release a lot of water and absorb the flavors of the brandy and rabbit.
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