I've been playing with the following recipe for a few weeks now and think I may finally have it ready for public consumption (yes, that was intentional).

ingredients
1 whole dressed rabbit (about 1 + 1/2 lbs)
I package hot italian sausage (about 1 lb)
1 cup chopped Portabella mushrooms
1 cup sliced Shiitake mushrooms
3 small yellow onions diced
4 cloves garlic minced
1/2 teaspoon Fennel seeds
1 teaspoon Oregano
1/4 teaspoon sea-salt
1 large pinch fresh ground black pepper
2 Bay leaves
Olive oil
Chicken stock
Dry red wine
1 package Rotini noodles

Cut legs off rabbit, cut remaining rabbit thru back bone into 3 roughly equal sized pieces
Using a large, deep sided pan, Saute Onions in Olive oil till just caramelized (light brown)
Add Garlic, saute onions and garlic till onions reach dark brown
Add fennel seeds, oregano, rabbit pieces, both types of mushrooms and enough chicken stock to just cover the ingredients. Add fresh ground black pepper and sea salt, add bay leaves, stir, bring to a boil, reduce heat to simmer and cover.
Simmer for 25 minutes stirring every now and then.
After 25 minutes, remove rabbit from pan and set aside to cool.
Add italian sausage to pan and continue to simmer
Once rabbit has cooled enough to allow handling, debone the rabbit and place meat in large work bowl
By now the italian sausage should be cooked through, remove it from pan.
Slice sausage into bite size chunks.
Drain sauce and return the liquid to the pan, add mushrooms and sausage to work bowl along with the rabbit
Add 1 cup dry red wine to pan and reduce (cook on low heat for 10 to 20 minutes) till liquid is about 1/2 inch deep in pan stirring to loosen up any stuck bits. Add rabbit, sausage and mushroom mixture back to pan and continue to simmer till meat/mushrooms are piping hot
While reducing pan liquids, boil water in large pot and cook Rotini noodles according to package directions.
Mix noodles and pan stuff in large bowl
Makes about a gazillion servings (I was eating it for a week)

Serve with Parmesan dusted asparagus (or other green veggie) and steamed corn (or other yellow veggie) with fresh baked Italian loaf or sourdough bread. I like to serve the bread with a plate of dipping olive oil mixed with fresh ground black pepper, sea salt and grated Parmesan cheese.

This dish takes to re-heating amazingly well and I think it tastes better as it ages. You can re-heat in a pot on the stove or in the microwave. I add a little olive oil and stir to loosen up any stuck noodles. You can also add a splash of water when reheating instead of olive oil

I'm getting them for about $7.00 per fluffy.

I'll have to save up the bones/scraps from a few meals to have enough to make it worthwhile