on saturday we bought a fresh rabbit at the union square greenmarket (excellent) and carved it up according to the instructions in the zuni cafe cookbook. this was our first time carving or cooking rabbit. on saturday night we sauteed the kidneys and liver (wonderful!) and braised the legs according to the recipe in marcella hazan's essentials (delicious), replacing the bouillion cube/water with homemade rabbit stock. we then cured the belly flaps and loins and salted them away in the fridge. sunday morning we turned the belly flaps into rabbit bacon, per judy rogers, and had it with eggs for breakfast (the rabbit bacon was a little chewy, but the flavor was great).
now we are looking for a good way to cook the boneless loins. they have been sitting in the fridge since sat night, wrapped in plastic with salt, pepper, & fresh sage and rosemary. we currently have on hand: rabbit stock, fresh sage & rosemary, & a partially opened container of pomi tomatoes. your suggestions are most welcome! thanks.