- Yield: 4 Servings
- 2 young rabbits, skinned, each weighing about 1.2 kg
- 50 ml olive oil
- 2 branches thyme
- 1 tsp black peppercorns
- Rabbit bones and trimmings
- Rabbit bones and trimmings
- 1 large onion
- 1 garlic clove
- 100 ml Armagnac
- 1 litre chicken stock (optional) or water
- 180 g marrons glacés
- 60 g butter
Onions and Celeriac
- 1 root celeriac
- 50 g clarified butter
- 4 thick slices white bread
- 1 bouquet garni
- Black pepper, freshly ground
How to Make It
- Using a boning knife, cut off the fillets from the saddles. Cut off the hind legs and remove the sinews.
- Place the rabbit pieces on a gratin dish and sprinkle over the olive oil.
- Finely chop half the thyme and crush the peppercorns. Sprinkle over the rabbit pieces.
- Cover with greaseproof paper and leave to marinate in the refrigerator for at least 4 hours. Turn the fillets after 2 hours. Sauce
- Preheat the oven to 240°C. Remove the liver, heart and lungs from the rabbits. Chop the shoulders and carcasses.
- Place them in a roasting pan in the very hot oven and stir with a slotted spoon, so that the bones are well browned on all sides.
- Peel and coarsely chop the carrots and the large onions.
- Five minutes before removing the roasting pan from the oven, add the carrots and onion, together with the crushed garlic clove. Tip the contents of the roasting pan into a saucepan and pour in the chicken stock and 500 ml water.
- Set over low heat and simmer for about 1 hour, then strain through a muslinlined sieve.
- In a shallow pan set over a high heat, reduce the Armagnac by half.
- Add the strained rabbit stock and reduce until it becomes syrupy.
- Crumble in the marrons glacés and stir in 60 g butter, a little at a time. Season to taste with salt and pepper. Button Onions
- Peel and wash them. Glaze in a sauté pan with 20 g butter and a pinch of sugar. When they are golden, add just a little water if necessary, cover the pan and simmer gently until tender. Keep warm. Celeriac
- Peel and cut four slices, 1.5 cm thick. Trim into neat oval shapes. Place them in a sauté pan large enough to take all the slices in one layer, cover with water and add 50 g butter and a pinch of salt.
- Set the pan over high heat and cook until all the water has evaporated. The celeriac should be a lovely golden colour. Turn the slices with a palette knife and keep warm. Croutons
- Cut out a rabbit shape from each slice of bread.
- Heat the remaining butter in a frying pan and fry the rabbit croûtons until golden on both sides. Drain on absorbent paper.
- Just before serving, grill the rabbit pieces in a ridged grilling pan for 3-5 minutes, making sure they are attractively marked with a lattice pattern. To Serve
- Place the celeriac ovals on a serving dish or individual plates, then arrange the rabbit fillets in a criss-cross pattern on top.
- Next, make little piles of button onions and pour the sauce around the celeriac ovals.
- Lastly, set out the rabbit croûtons, with sprigs of thyme between their paws.
- As always, the presentation of the dish is extremely important. Thyme is not essential but the green provides a good colour contrast with the rabbit croutons.