Roasted Rabbit 
Rabbit has long been a delicacy and staple in many countries.
Though it's not commonly found is conventional grocery stores these days, specialty stores and farmers markets often carry it.
Domestic, grass-fed rabbit has the best flavor.
Ingredients:
4 lb rabbit
1 large onion, yellow or white
3 celery ribs
6 carrots
1 Tab. Parsley
1 Tab. Garlic granules
Salt and pepper to taste
4 cups water
Roasting:
1. Preheat oven to 350 degrees.
2. Place the rabbit quarters in a large roasting pan.
3. Peel and chop the onion, celery and carrots in large chunks.
4. Cover the rabbit with the prepared vegetables.
5. Sprinkle the seasonings on top and pour four cups of water over everything.
6. Cover with a lid or foil and place in the oven on the bottom rack.
7. Cook for 2 hours, until the rabbit is tender and falling off the bone.
Prepping:
1. When the rabbit is done pull the meat off the bone and set aside (rabbit has very tiny bones, so be sure to look closely.)
2. Pour the liquid and vegetables in a strainer and reserve the liquid to make gravy. Save the carrots and toss the rest of the vegetables because they will be too squishy to eat.
Gravy:
1. Return the liquid to the roasting pan and place over medium heat on the stove top.
2. In a small heat safe bowl or cup combine 2 Tbls. spelt flour (OR if you are Gluten-Free, use rice or tapioca flour) with ¼ cup water (if you are making mashed potatoes use the potato water) and mix together with a fork until it's smooth.
3. Whisk the paste into the liquid and bring to a low boil, whisking
constantly. After a minute or two it will thicken.
4. Remove the pan from the heat and place the meat and carrots in the gravy.
This dish is very good paired with mashed potatoes!