I was strolling the Charlottesville farmer’s market when a sign caught my attention. “Frozen Bunny.”  I blanched just a bit, but I was fascinated—by the vendor (who refers to their meat in adorable terms?), by the beer cooler full of vacuum-packed rabbit legs, and by the memory of rabbit ragu. I impulsively decided to attempt it. Even though I’d never cooked with rabbit before and was more than a little intimidated. To soothe my nerves, I asked the vendor how to prepare it. His descriptions of frying it like chicken didn’t help. But I did enjoy the tomato he threw in with my $6.00/pound rabbit. Once home, I stuck the paper bag wrapped meat in the freezer and tried to forget my foolishness. But the memory of the thyme scented meat in that velvety sauce… I had to give it a whirl.