It was one of her famous Guess This Mess dishes.
It was basically rabbit pieces, coated with Panko crumbs with Old Bay seasoning and garlic powder added, fried low & slow.
She used cooked down apricot puree; some of our wild plums that I made into a plum sauce (Again, no recipe; sorry. I often look up several on the Net, then combine elements to suit our fancy.) last year; some chopped apple (first of this season) and left over juice & medium syrup left over from canning the cherries a couple weeks ago, mixed and partially cooked to blend flavors. The amounts were dictated by what was on hand, and combined by seat of the pants.
Once the rabbit was turned, and almost done, the fruit concoction was poured over it, and it was allowed to slowly simmer about a half hour.
Sorry we can’t be more specific. To paraphrase a carpenter who once told me about worrying I may ruin some expensive wood, “don’t worry about it; just go for it—it’s only food! As long as you take it easy, and use common cooking sense, it’ll come out fine.”
I’m not sure I could kill and/or eat bunnies.
Hubby could and has. More for him I guess.