For The Rabbit
4 slice bacon
8 spring onions including 2 inches of green tops
1 3- to 3 1/2-pound rabbit — quartered
Salt and ground dried hot pepper
2 cup white wine
2 clove garlic — peeled and chopped

For The Green Garlic Sauce
2 tablespoons butter
2 spring onions — peeled and sliced
1 bunch green garlic — bulbs and green tops separated and sliced
1 medium Yukon Gold potato — peeled and thinly sliced
1 clove garlic — peeled and chopped
2 cup vegetable stock
Sea salt and ground dried hot pepper.

For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over medium
heat until it releases all of its fat. Remove bacon and reserve for other
use. Add onions, brown well, and transfer to a plate. Season rabbit with
salt and pepper and brown well on all sides. Add wine, garlic, and water
to barely cover. Cover and bake until rabbit is tender, about 1 hour.

For sauce: Melt butter in saucepan over medium-low heat and add onions
and green garlic bulbs. Sauté until tender. Add potato, garlic and stock.
Simmer until potato is tender. Add green garlic tops. Let cool. Purée in
blender until smooth. Season with salt and pepper to taste, and set
aside.

Transfer rabbit and onions to a platter. Return pan to high heat and
reduce broth to about 1 cup. Add butter and green garlic sauce, and
adjust salt and pepper to taste. Return rabbit to sauce, turning to coat
and allowing to reheat. To serve, place a portion of rabbit on each of
four plates. Top with a spoonful or two of sauce.

To end this, this recipe came from Las Vegas. It has been tried and tested by myself. I raise eating rabbits. Which brings me to post a link for hotels Las Vegas in case you run into some money and care to gamble it off.