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That sounds pretty good, and generally a fan of HFW's takes on less common meats. Not a stranger to game and offal myself but the first rabbit I shot, skinned and cooked was turned into his rabbit satay. It's how I convert the chicken-pork-beef crowd too.
Looking forward to the silky smoothness of that sauce. Slow-cooked a stock overnight, just the bones in the bottom drawer of the freezer: lamb leg, a few cutlet bones, a few handfuls of oxtail and a whole chicken. It's a pretty rich mix, smells almost like a veal bone stock, so I'm tempted to leave it out...though the recipe I've got does call for beef stock.
brokebroadbeat
Sounds great for a first shot. As you know they need long cooking and add a gelatinous unctious quality to dishes like pies. I love doing them a HFW way (to which I usually add belly or cheeks) which is long simmer with apple juice, soy, anise, ginger, garlic. Then you reduce the sauce down. Steamed rice and greens and sticky chinesey trotters is just epic.