I thought about calling this rustic dish Coniglio alla Contadina, which would loosely be translated to Farmer’s Style Rabbit. Especially, because I used my own homemade sausage  and home cured bacon , when I made it, as I imagine would be done on a farm in the Italian countryside.Rabbit is a lot more common on the menu in Italy than it is in America, because many people here don’t want to eat the cute little “Easter Bunny”. However, attitudes here are changing, more people are appreciating it and it is appearing on more menus. Of course, if you don’t want to do rabbit or can’t find it, this recipe works very well with chicken also.
What are your feelings on rabbit? Do you eat it? Would you eat it? Please share in the comments.