Ideas

For a small course: Rabbit terrine. Small diameter with quail egg and natural reduction with a fennel marmalade?
Rabbit Brine (can be used on a lot of wild game, quail, pheasant, squirrel):
1 Liter water
50 grams salt
thyme
bay leaf
2 clove garlic
500 grams of cleaned rabbit...
Combine all but game, bring to a boil and chill. Once cool, add the meat and brine for 12 hours. After brined, rinse with cold fresh water 3 times for several hours.
You can use the tenderloins in the center if you wanted, I am cooking the terrine or roulade, to 130 degrees and then cooling. Re wrap or press depending on what mold you are using. Slice and plate.