A little late to the party, my apologies 
Does anyone do rabbit low-temp? The problem I've had with it is incurable dryness, so I've all but given up.
Hare, on the other hand, is magical. And pungent. When I worked at Pignol, they'd hang and cook a dozen hares around October or November - in a 300m² site with partitions and industrial air conditioning, you could still smell hare everywhere.
A couple of times, as a project, I've made Lièvre à la royale. It's a beast of a dish, and wonderful to eat when done well. It does take a good four days to fully prep though, and requires some slightly specialised ingredients and equipment. Has anyone else tried it? Here's my first (worse) effort:
I'd love to make it again, but it'll be challenging to get a dozen people around the table for some time.
