This recipe also works nicely for chicken.
Preheat oven to 250°F
Rinse rabbit in cool running water. Place rabbit in 6 quart ceramic dutch oven. Pour the pineapple juice over the rabbit, reserving the pineapple in the refrigerator to be served with the rabbit later. Sprinkle the rabbit with Himalayan salt, garlic, ginger and paprika. Cook until rabbit is tender and falling off of the bone (approximately 4-5 hours).
I like to serve this with the reserved cold pineapple, a hot soup and a salad from the garden.
