Randy and I had the Easter Bunny for Easter Dinner with his kids. He rotisseried his part of the bunny, which on it's own would have been lovely. But, I used my friend Alessandra's recipe she taught me, where you braise the bunny in wine with olives, balsamic, rosemary, and apple puree. Alessandra's recipe won. Time-tested Italian recipe. How can you go against that?