At a moment of particular poverty, more or less the only meat we ate was either rabbit or kid, roasted whole over vegetables in a pot on the hob, or else roasted whole then stewed with added stock and vegetables. Both were very cheap from a butcher that got them from the leather and fur trade.
I can't remember which it was that was cooking when my teenager came in, lifted the pot and said, "Ah, abortion again", and wandered off. I relented and started buying the odd 'normal' meat!
I find rabbit much enriched by about half a bottle of a deep-flavoured red wine.
One of the chefs interviewed in The Irish Times last week about where he buys his ingredients said he used coconut vinegar from one of the oriental shops, which sounds like a very interesting concept indeed.