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.