Rabbit in Jelly from the Moulin de Mougins

Gâteau de lapereau en gelée du Moulin

Preparation info

  • Difficulty

    Medium

  • For

    three or four

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive


Ingredients

  • 1 young rabbit, skinned and gutted, weighing 2 kg ( lb), preferably a well-fed domestic rabbit.
  • 200 g (7 oz) thin slices of lightly salt belly of pork without rind
  • 200 ml (scant half-pint) dry white wine
  • 500 ml (scant pint) aspic jelly made with 500 ml chicken stock or stock made with stock cubes and 4 leaves of gelatine or 4 level teaspoons of powdered gelatine
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped parsley
  • 1 small clove of garlic chopped
  • 1 generous sprig thyme
  • 1 sprig rosemary
  • pepper

Method

One day in advance

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 to use it for a separate recipe (see saddle of rabbit salad) keep it whole; if not, and you prefer to use it in the rabbit jelly, cut it into two pieces along the backbone. Take the rib cage and cut off the neck. Carefully cut away the lower part of the ribs which is of no use to you (but may come in useful to your dog or cat). Cut the top part of the ribs into two pieces along the backbone. Now remove the two hind legs and cut each one in half.

Put the pieces in a large bowl with the white wine, shallots, garlic and all the herbs. Add pepper but do not add salt, as the salt in the salt pork and the jelly should be enough. Mix everything together thoroughly, press down in the marinade, cover, and leave in a cool place (but not in the refrigerator) for 12 hours.

Cooking the rabbit

Preheat the oven to 150°C/300°F/Mark 2. Carefully line the terrine with thin slices of salt belly of pork, overlapping as little as possible. Put in the pieces of rabbit and press them well down. Pour over the marinade and then cover completely with half the melted aspic. Place the terrine in a bain-marie filled with enough water to come half-way up the sides and bring to the boil on top of the stove. Cover the pâté with a sheet of kitchen foil, shiny side down, and cook in the oven for 2 hours.

Take the rabbit out of the oven, pour the rest of the melted aspic into the terrine and allow to chill in the refrigerator for 2½ hours. Turn out on to a chilled plate and serve with a green salad and black olives.

Recommended wines

  • a young and fruity wine, red, white or rosé – Côtes de Provence, Beaujolais, Chinon, Sancerre