Seems rather fitting at this time of year doesn't it!
You need whole rabbits for this one, we use French ones.
Taking off the legs and shoulders and salting for 8 hours and then cooking at 82 oc for eight hours in duck fat.
Some people call this a "confit", so would I by the way, but some people get a bit shirty because a true confit is cooked in it's own fat.
Actually I think anything cooked slowly in fat can be classed as a "confit".
The meat is shredded, seasoned an mixed with some duck fat and pressed.
Boned out rabbit saddles are stuffed with a chicken mousse, fattened duck liver and tarragon, rolled in bacon and poached. We use a water bath and to be honest if people want to recreate restaurant dishes at home then they should get one.
Garnished with some crispy fried rabbit belly, spring vegetables and a little truffled rabbit trifle!
This is cold sweet corn cream with a chilled rabbit jelly and a warm truffle sabayon on top.
Grated frozen broad beans and a Parmesan biscuit complete the dish.
And I'm in a good mood now as a case of rather fine claret arrived today, so I'm having a bottle!
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