Dear friends! This recipe I read in the book of Gerard Depardieu, "My kitchen". Look how poetically he describes the dish: "At home in the castle Tignes, in the province of Anjou, I often cook meat rabbit and every time I fondly recall the one we ate with a loaf of toasted peasant bread, washed down with a glass of cool white wine." As Gerard gathered old recipes for his book in many regions of France, you can be sure that this dish belongs to the traditional French cuisine. Depardieu himself for several years positioning itself not as an artist but as a winemaker and chef. And no wonder! French cuisine and wine has always inspired creativity. Why in the world the French genre of still life has received such wide acclaim. French still life peculiar elegance and lightness of colors. With your permission, I tried serving this dish in the style of French still-life painting. For the contest "One day in France." P. S. During the preparation of the recipe the kids took the card. Had to cook rabbit twice ))))