- 2 wild rabbits, skin-on
- 2 rabbit forequarters
- olive oil
- fleur de sel
- 20 flat-leaf parsley leaves, fried at the last minute
- 3 1/2 ounces carrots (100 g)
- 3 1/2 ounces yellow onions (100 g)
- 2 3/4 ounces shallots (80 g)
- 1 sprig thyme
- 1 bay leaf
- parsley stems
- 3 cloves
- 2 quarts red wine (e.g. Côtes-du-rhone) (2 l)
- 2 3/4 ounces celery (80 g)
- 4 juniper berries
- 3 cloves garlic
- 1/2 cup aged red wine vinegar (10 cl)
- 1/2 cup cognac (10 cl)
- cooking olive oil
- seasoning olive oil
- 1 pint rabbit jus (50 cl)
- 3 1/2 ounces butter (100 g)
Panisses
- 3 1/2 ounces chickpea flour (100 g)
- coarse gray sea salt
- 1 1/2 quarts grapeseed oil (1.5 l)
- fleur de sel
Instructions
Step 1: Rabbits
Skin the rabbits and set the blood aside. Draw the rabbit, reserving the liver, heart and lungs.
Separate the shoulders from the forequarters of the rabbits and cut the saddles and the legs in two.
Crush the rib cage and the forequarters to make the clear rabbit jus.
Step 2: Marinade
Make a bouquet garni with the parsley stems, the sprig of thyme and the bay leaf.
Peel all the vegetables to be used in the marinade.
Dice the vegetables evenly. Heat a ribbon of oil in a cast iron pot and sweat the aromatics until lightly browned.
Add the spices, moisten with the red wine and bring to a boil. Immediately remove from the heat and cool.
Put all the pieces of the rabbit in an earthenware dish and cover them with the cold marinade. Add a drizzle of olive oil and the cognac to prevent the mixture from oxidizing.
Cover the dish with plastic wrap and leave the rabbit to marinate in the refrigerator for two days.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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