Cook the AIA Rabbit Thighs in the oven with extra-virgin olive oil and some seasonings.
Alternatively, try this:
Rabbit Thighs on Toast
Preparation time: 1 hour and 40 minutes
For 4 people
flour the rabbit thighs and brown in a pan with butter, sage, a few cloves and the garlic. Add the red wine and broth.
Cover the casserole and cook for an hour and a half; meanwhile soak the mushrooms in warm water. When the rabbit is done, remove the thighs and keep them warm.
Then add the capers, squeezed mushrooms and the anchovy to the pan.
Cook for a few minutes; remove the excess fat from the sauce and pour it over the rabbit thighs placed in a serving dish, with bread browned in butter.