Rabbit Jus

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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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