Wild Rabbit and Hare

I am blessed to have a hunter friend who supplies me with various wild creatures he shoots in the forests of Pennsylvania. My freezer is filled with venison loins, wild turkey breasts, and wild rabbits. Wild rabbits, sold in France as lapins de garenne, are not sold in the United States, but if you are in Europe in the fall, you’ll be able to recognize them in the markets by their slightly darker flesh. They have a delicious flavor, deeper than that of domestic rabbits, and they can be tough. Since predicting which ones will be tender and which tough can be tricky, I start cooking them like regular young domestic rabbits and if they feel tough when I stick a knife into a piece, I keep cooking them until they soften.