Put all thoughts of Bambi's Thumper out of your head: it's time to talk about rabbit. Inspired by iFoods online video of how to skin a rabbit (not for the squeamish. Or maybe the squeamish are the ones who need to take the hardest look?), I've decided to do a rundown of rabbit grilling recipes. Skinning your own is not necessary, though fresh rabbit can be a bit difficult to find. If you don't have a local butcher (I've also found it at Whole Foods in the past), you can order it online at D'Artagnan.

With a deep, gamey flavor, rabbit meat is relatively low fat and can be tough. This makes rabbit stews and braises especially popular, but, for summer, grilling is also an option provided you take steps to get the meat nice and tender.
Expert Village has a marvelous video series on how to deal with rabbit (once it's skinned, of course!), from carving to seasoning to barbecuing.

Rabbit Hunting Online has some great tips, and a whole page of recipes, including one for grilled rabbit that suggests and overnight soak in salted water to tenderize. I think I'll skip the recipe for rabbit McNuggets!

Here, a British magazine offers more rabbit recipes, including grilled rabbit legs marinated in orange juice with garlic and paprika.

Star Chefs has five rabbit recipes with suggested wine pairings. The grilled rabbit over radicchio looks especially tempting for an outdoor summer supper.

Another option is rabbit sausage. Check out this recipe, from the chef at KO Prime in Boston, incorporating diced apple, sage and pork belly. Here's another recipe, for Italian rabbit sausage with vinegar, which calls for white wine, balsamic vinegar, pancetta and two pounds of fresh rabbit legs.

Of course you could just buy sausages as well (dealing with hog casings on hot summer day can be a bit much, no?). D'Artagnan sells them online, as does Marx Foods. Try grilling them and serving with crispy new potatoes and sauerkraut, finishing with a simple blackberry and cream parfait.