So. I got intel from the benefactor who gave me the rabbit that it might has some fur left and yes I found strands of hair so I cleaned it meticulously which robbed some of my time as well. I prepared only the legs, I made what I baptized as "rabbit bites" and a chef would probably nail me to a cross for what I did to that meat.
Btw my family isn't big on rabbit for some reason and I ate only once previously - despite it's not bad at all. I knew that rabbit is liek chicken but it's meat even drier, has less fat.
So I made "rabbit bites" I processed the legs into bite sized or maybe a bit bigger portions, I left the bone in those where the meat allowed and cut the bone out where it didn't. I put these bones away with the other parts, my family will do something with it, we'll see. The back has very nice meat along the spine in a pig I think it would be called pork chops (loins?).
Seasoned these bites with rosemary and thyme poured some olive oil onto them, mixed them well so they were coated nicely. They had an hour to sit in the fridge they supposed to marinate for a day or so tho I think.
The frying took place on a plow's coulter. This is a new thing here I only know about it for over a decade or so. I don't know where this originate from, do people grill stuff on it in other countries? Does Bernd know about it? They weld the hole on the inside of the coulter (I think that's the name of it, a concave disk, iron or steel), it needs some fat and can be used as a grill. I don't like that I can't change the height because it's stand on three legs.