we have rabbits(cottontails) and hares(jackrabbits and snowshoe hares)....though ive not noticed a huge difference in flavor between the two but the hares ive eaten have mainly been young ones cause the old ones tend to be kinda stringy...flavor aint bad but the texture leaves something to be desired...
the recipe is fine, 'deglaze' is the right term....though we call 'leaf of laurel' bay leaf....the Liege syrup ive never heard of but going by the description im sure i can come up with something close enough to get in the ball park using apple butter and some other stuff rendered down a bit
