Name: Filets de Lapereau Grille aux Marrons Glaces
Yield: Serves 4
Ingredients: 4 thick slices white bread; 1 bouquet garni; 1 root celeriac; 50 g clarified butter; Salt; Black pepper, freshly ground; 1 litre chicken stock (optional) or water; 1 garlic clove; 100 ml Armagnac; 200 g small button onions; Pinch of sugar; 60 g butter; 20 g clarified butter; 2 branches thyme; 50 ml olive oil; 2 young rabbits, skinned, each weighing about 1.2 kg; 1 large onion; 2 carrots; Rabbit bones and trimmings; 1 tsp black peppercorns

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

2 young rabbits, skinned, each weighing about 1.2 kg
50 ml olive oil<

Dinner

Method

Rabbit

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 wi