And what are the “corning spices”? They can be used for about any kind of meat, or most other things to preserve and serve, too.
Here’s one nomination used by others already:
Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.
Now if that sounds “too fancy”, try this combination of spices:
1 Tbsp.Mustard Seed; 1 Tbsp. whole allspice; 2 tsps. black peppercorns; 2 tsps. whole cloves; 1 tsp. ground ginger; 1 tsp. hot pepper flakes; 2 small bay leaves, broken; 2" stick of cinnamon, in small pcs.; 1 tsp. cardamom [http://en.wikipedia.org/wiki/Cardamom]
Or in the end, just use a store-bought pickling spice combination (probably commercially made and often quite good) for a first effort, and then go from there. Just don’t forget to give it a name (that you make up), again that is whatever name you give it. Here’s one link on that subject, too: http://allrecipes.com/howto/pickling-spice/
And here is one link on just plain old corned beef: http://www.simplyrecipes.com/recipes/home_cured_corned_beef/
None of the preceding is rocket science. Rather one can think of it as a basic high school chemistry class, applied to food, flavors, cooking, and even eating and serving. Really most of this is more like 9th grade learning, and we do have to learn about all this. I don’t know anyone born with the knowledge to do all this from their own beginning.
So who can say something like “ corned rabbit meat” casserole?