You can coat the rabbit meat with Dijon mustard and cook it to make "Lapin à la moutarde" too!
It's not a knock-your-socks-off dish, I don't think the meat has enough qualities for such a dish (not enough of a distinct taste or texture or quantity), but it's always nice to have!
It's not a knock-your-socks-off dish, I don't think the meat has enough qualities for such a dish (not enough of a distinct taste or texture or quantity), but it's always nice to have!