I don't like to brag. Wait, that's a lie -- when it comes to food and it's good and I made it, I can actually be a little braggy. Anyhow, I will brag that this is one of the best rabbit dishes I have made to date. It is sweet and salty and juicy/tender. The rabbit meat is delicate and takes the brine nicely, and the sweet roasted carrots are a great companion. I recommend serving this with a simple nutty grain accompaniment (we had red quinoa and bulgur). Also, just FYI: Ginger likes it too -- what JRT wouldn't enjoy some bunny and carrots! Easter Dinner is ready to roll!!! <br /> <br />This looks like a long ingredient list, but once you have everything in place you can roll through cooking this in no time.

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