Yum...

Well, I committed cannibalism last night.
I cooked rabbit for dinner. I prepared The Bunny Stew from aforementioned China Moon Cookbook...was rather tasty with steamed rice and tossed greens with fresh ginger vinaigrette. Just have to remember that rabbit is not a particularly tender meat--it's, despite its chicken-line taste, is richer and a tad darker, and quite a bit tougher than chicken. Yum.
Note to self: this dish would be yummy with chicken as well...pieces of meat marinaded overnight in fresh ginger-garlic-hoisin-soy marinade spiked with chili, then pan-seared and cooked togerher with stir-fried veggies (carrots, celery and onions, plus more garlic and ginger) in a stock (I used homemade turkey stock)-soy-oil-hoisin sauce.
Hmmm...
Another note: fresh Hawaiian ginger pieces steeped in hot water with lemon slices for about 20 minutes and sweetened with honey make an admirable tisane (herb infusion).
I think in another life I was a chef? :-)