Rabbits look fluffy and they are cute and we understand that people who have a pet rabbit might find it difficult to feast on one, and we respect that decision.
But in the culinary world, rabbit is one of the healthiest, leanest, and most environmentally friendly meats you can eat. Compared to beef, pork, lamb, turkey, veal, and chicken, it has the highest percentage of protein, the lowest percentage of fat, a low carb count, and the fewest calories per pound.
The meat tastes slightly stronger in flavour and is meatier than chicken, but preparation is similar. We have a few recipes we like, one of which is a stew made with dark Belgian beer (guess whose recipe this is?) but today we present Yannick’s favourite rabbit recipe cooked in wine. It is a perfect dish as it is , but we take it one step further and make an aspic or jelly with it.
Confit Rabbit Aspic with Apple and White Wine
- 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
- Cut the rabbit into 8 pieces, the legs, shoulder and the chest and keep the saddle for another recipe.
- 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.
- 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.
- After two hours, transfer the rabbit into a bowl and pass the stock through a fine mesh sieve.
- 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.
- 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.
- Simmering means that the cooking process stays under the boiling point and the stock remains clear.
- You can substitute the white wine with a blond beer or apple cider.