Rabbit is not a competitive television protein. It is the protein of the chef who learned to cook in a small kitchen in a small town where rabbit was what was around. It is lean. It is fussy. It cooks in about a third of the time of chicken and dries out in about half the time.
Jon Keeley runs Fire Restaurant and Lounge in Denver. He picked rabbit pie — which is a British-Continental dish of braised rabbit, root vegetables, a roux-thickened gravy, and a top-crust pastry sealed to the rim of the dish. The pie traps the moisture. The pastry tells you whether the chef knows their oven.
Bobby brought a pie. Keeley brought a rabbit pie that, per the room, tasted like the dish has tasted for three hundred years.