My grandfather always has always raised rabbits, for sale and own use, on his farm. Growing up, I was introduced to rabbit as an alternative meat to chicken or pork. A few years ago then, at the height of the BSE scandal in Europe and the outbreak of Foot & Mouth disease in some farms, rabbit meat was actively marketed and gained popularity again.
Rabbit has a wonderful tasty, delicate white meat. Depending on the tenderness of the legs they are suitable for pan-frying and roasting, but in general they are best braised to tenderness. The delicate loins are excellent grilled or roasted and in salads. The shoulder have little meat and are mostly boned and the meat used for farce in fillings and terrines.
This recipe of course can easily be done with a chicken leg replacing the rabbit leg . if one wishes to do so.