Le Lapin ou Le Lapereau sauté au Verjus

Rabbit, especially if young, can be cooked in many of the ways that are traditional for chicken. If on the other hand it is of un certain âge, braising en cocotte with couennes, onions, garlic, bouillon and wine may be safer, but really young animals can be jointed and fried like chicken, pointed with verjus in this local manner: