Confit Rabbit Aspic with Apple and White Wine

🧂 Ingredients

• 1 pc rabbit

  1.2 to 1.4 kg
• 5 pcs peeled shallots
• 5 pcs garlic cloves
• 100 ml dry white wine
• 1 pc bouquet garni
• 1 pc apple
• 15 gr butter
• 50 ml calvados
• 1 pc red chili

  optional
• 2 tbsp chopped fresh coriander
• Sea salt

  peppercorns

Instructions

• 1 Cut the rabbit into 8 pieces, the legs, shoulder and the chest and keep the
  saddle for another recipe.
• 2 Place the rabbit cuts into a cocotte with the shallots, garlic, bouquet garni,
  white wine, 1 seedless chili, a good pinch of sea salt and a few peppercorns.
  Cover with water to level with the meat and simmer the rabbit for 2 hours.
• 3 Meanwhile, peel and dice the apple, the apple peels can be added to the rabbit.
  Sauté the diced apple with a knob of butter and flambé with calvados, keep
  aside.
• 4 After two hours, transfer the rabbit into a bowl and pass the stock through a
  fine mesh sieve.
• 5 Remove all the bones of the cooked rabbit, gently stir the diced apples together
  with the rabbit meat, adjust the seasoning to taste and add chopped chili if
  wanted.
• 6 Place the rabbit mixture into a glass jar, poor the rabbit stock over it and
  sprinkle the chopped coriander on top; refrigerate overnight and serve cold.

Nutrition Info