I've noticed that the butchers in Paris now display whole rabbits in pride of place. I've never cooked one before and I'm wondering if anyone can recommend a recipe, ideally using classic French ingredients. I've eaten rabbit in a terrine, but never whole and I have no idea how it is prepared or presented.
The rabbits on display still have their heads (sans ears), which I assume that the butcher will remove. They are splayed open to display shiny red organs as if they are precious jewels. Pardon my ignorance, but what are these? What do I do with them?