Lapin à la Crème (Rabbit in White Wine with Cream)

By James MacGuire

Lapin is the French word for rabbit, but the rabbits commonly cooked are farmed and young and are properly called lapereaux, a word that sometimes appears on menus. The tiny kidneys are usually still attached to the body cavity and can be left in place during cooking (or sautéed along with the liver and devoured by the cook as the dish simmers). Althoug…