(Keeping the liver, a real delicacy!) Remove the greenish gland embedded in the liver, making sure not to puncture it, so the bile doesn’t taint the meat.
For example, pan-fry the rabbit in some wine, then some water. Let it cook for 45 minutes, adding the water gradually over the cooking time. Just be sure that it never runs out of water or it may burn. When done, turn off the heat and cover the rabbit pieces with lemon tree leaves (5-10 leaves). Leave the rabbit covered in lemon leaves with the pot closed, for 5-10 minutes, so that the aroma of the lemon gets into the meat. Then remove the leaves (they are not edible). Delicious!
