rabbit
Lean, pale meat with a delicate, faintly gamey flavour, usually jointed and braised.
Rabbit is sold by butchers, often to order, at farmers' markets and frozen in larger supermarkets. Because the meat is very lean it dries out easily and is best braised or cooked slowly.
Substitute:
Bone-in chicken thighs come closest; they are juicier and milder, cook slightly faster, and lack the faintly gamey note of rabbit.