Recipe: Young rabbit with lemon

1- The evening before, cut the lemon into slices, sprinkle with fine salt, cover and store in the refrigerator.

2- The next day,
On your work surface spread out your rabbit pieces, salt and pepper them, coat with flour and pat to remove excess.

3- In an ovenproof casserole (like Le Creuset style) melt 30 g of butter and 2 tablespoons of olive oil and when the mixture is hot, brown your rabbit pieces to achieve a nice color but without burning the butter.

4- Remove the rabbit pieces onto a tray, in your casserole put your 4 peeled shallots cut in half, the bay leaf and thyme, let sweat for 2 minutes then add the cream, poultry stock, white wine and the lemon slices with salt that you will have previously rinsed with water.

5- Preheat your oven to 220° (th 7).

6- When your sauce comes to a boil add the roasted rabbit pieces.

7- Adjust the seasoning, cover and place in the middle of the oven for 40 minutes.

8- Meanwhile prepare the bird's tongues*:
In a cast iron casserole heat 2 tablespoons of olive oil, when hot pour in the bird's tongues and with a spatula without burning, just sweat for 2 minutes then lightly toast them and then pour in your 1/2 liter of poultry broth, salt lightly and add the tablespoon of turmeric, cover.

9- The cooking will be 20 minutes. After this time place the casserole to the side without uncovering it.