Tuesdays are Stewsdays. I am part of a small group of peeps and we rotate houses every Tuesday . The host makes a stew, hence the name. I made a Rabbit Stew a couple of weeks ago and it was crazy delicious. I hadn't cooked a rabbit since Culinary school and at first I was a bit intimidated. I bought it from the butcher, head on and organs intact. I'm not at all squeamish about butchery, but I spared the pics for those of you who are. FYI a rabbit head enriches a stock beautifully. I added a couple threads of saffron, some capers, golden raisins and threw in some peas at the end. The loin was poached and stuffed with the rabbit's liver, heart and kidneys (my fave parts) that I quickly sautéed in butter with thyme and shallots. I served over some good quality orecchiette. Yum.