I have a recipe, "lapin aux olives" from the Les Halles Cookbook, that calls for braising 4 rabbit legs. I have a whole rabbit, since that's what I could find in my area, and I'm not sure how to modify the recipe accordingly. As far as I can tell, after breaking down the rabbit I'll have two legs, two loins, a spine/ribcage for stock, and some sort of front quarter that I don't know how to use.
So the first question is: do I need to modify the braising time by cut? I'm thinking of rabbit as being roughly analogous to chicken, in which case the loins would overcook faster. Second question: what do I do with that front quarter?
I'm using this video as a guide for butchering the rabbit, so you can skip to the end of it to see the body parts I'm talking about.