Rabbit in Jelly from the Moulin de Mougins

Gâteau de lapereau en gelée du Moulin

Preparation info

  • For

    three or four

    people
    • Difficulty

      Medium

    • Ready in

      17 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 young rabbit, skinned and gutted, weighing 2 kg ( lb), preferably a well-fed domestic rabbit

Method

One day in advance

1 Remove the heart, kidneys, liver and lungs of the rabbit. Cut off the feet and head and discard them. Remove the front legs by sliding a small sharp knife between the ribs and shoulder blades. Leave the hind legs on. Remove the saddle from the carcass – this is situated between the last rib and the top of the hind legs. If you are going