so i'm married to an aussie fellow who loves rabbit. we can buy fresh rabbit here for a reasonable price. the rabbit we ate in France was perfect, moist and flavorful. but so far i haven't found the recipe that delivers the proper technique for a juicy, flavorful outcome. i know it's a super lean meat that doesn't have much flavor on it's own. for as much as i've experimented, all of my attempts to make it have turned out dry and tasteless. does any one have reliable technique for a moist and taste-y rabbit?