Step 1: Aromatics
Peel and cut the shallots into large round slices. Peel, seed and dice the tomatoes into an even mirepoix.
Step 2: Rabbit
Remove the lungs from the rabbit and cut into 3 ounce (80 g) pieces. Heat some grapeseed oil in a roasting pan over a very high heat and roast the rabbit pieces. When they have browned lightly and evenly, add the unpeeled garlic cloves and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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