This was really excellent. I had brought a nice, big, free-range rabbit back from the village and this was the perfect new recipe to try. My pieces were bigger than Chef Kate recommends, I basically cut the rabbit into 10 pieces, so I cooked them slightly longer than the recipe called for. The aiolli sauce is superb - the honey just barely imparting a sweetness. If you like rabbit, this is a must-try recipe.
CHEF KATE ... thank you. I have been looking for a great Conejo Aioli recipe for years. Did it with chicken breast this time (and without the pearl onions) as neither bunny nor pearls were in the fridge. One forkfull and I was back on the Island of Ibiza. Bliss! Gracias Senora.