123 Rabbit in Jelly with Fresh Herbs and Golden Plums

Name: Rabbit in Jelly with Fresh Herbs and Golden Plums (Gâteau de lapin aux herbes et aux mirabelles)
Yield: For five people
Cuisine: French
Ingredients: The hindquarters of a rabbit (the saddle and hindlegs) taken off the bone; 1 teaspoon mirabelle eau-de-vie (a colourless liqueur similar to kirsch); 4 sheets leaf gelatine or 4 level teaspoons powdered gelatine; 4 sheets leaf gelatine or 4 level teaspoons powdered gelatine; Cooked coarsely-chopped tomato pulp; 8 tablespoons dry white wine; salt and pepper; salt and pepper; 50 cl (scant 1 pint) chicken stock or stock made with stock cubes; 1 tablespoon chopped parsley; 1 tablespoon chopped chervil; 1 tablespoon chopped shallot; 1 teaspoon chopped tarragon; The hindquarters of a rabbit (the saddle and hindlegs) taken off the bone; 20 small golden plums (fresh or preserved without sugar); 20 small golden plums (fresh or preserved without sugar); 20 small golden plums (fresh or preserved without sugar)

Gâteau de lapin aux herbes et aux mirabelles

Preparation info

For
five
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

The hindquarters of a rabbit (the saddle and hindlegs) taken off the bone
20 small golden plums (fresh or preserved without sugar)

Europe
France
Main course
Mediterranean

Method

Start two days before you want to serve the dish. Put the rabbit meat with the marinade ingredients in a deep dish, and let it soak overnight.
The next day, start by soaking the sheets of leaf gelatine in cold water until they become soft and swell up. Stone the plums and sprinkle them with the mirabelle eau-de-vie.
Drain the pieces of rabbit, pour th