Jellied Rabbit

The region called the Vexin is an historical county in north-central France known for its ancient monuments—châteaux, churches, fortified farmsteads—but also rich in local production such as its excellent beer, its cider, and many preparations of rabbit. This typical Vexin jellied rabbit is of ered at a specialty shop that sells its own farm-raised fowl and rabbit products, La Ferme du Lapin Compote, in a most charming Vexin village called Commeny.

Jellied Rabbit is a unique and flavorful dish that combines tender rabbit meat with aromatic herbs and a savory gelatin. This recipe creates a delicious terrine that can be served as a cold appetizer or a main course. The process involves slowly cooking the rabbit with bacon, shallots, and carrots in a fragrant white wine broth, then removing the bones and combining the meat with the vegetables in a terrine. The terrine is then chilled, allowing the flavors to meld together and the gelatin to set, resulting in a delightful and visually appealing dish. Serve the jellied rabbit slices alongside crispy frites and a fresh green salad for a complete and satisfying meal. Let’s dive into the detailed steps to prepare this culinary delight.

INGREDIENTS:

• 1 rabbit, about 3 pounds
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 pound bacon cubes (lardons)
• 5 shallots, peeled
• 3 carrots, peeled and sliced
• 1 1/4 cups dry white wine
• 1 sprig thyme
• 1 or 2 sprigs rosemary
• 6 bay leaves
• 2 garlic cloves, peeled
• Pepper and salt
• 1 tablespoon gelatin

INSTRUCTIONS:

1. Remove the limbs from the rabbit and cut off the saddle section. Then, cut through the breastbone and divide the torso lengthwise.
2. In a skillet, heat the olive oil and butter. Sauté the rabbit pieces, browning them slightly on all sides. Add the bacon cubes (lardons), shallots, and carrots, and cook for an additional 5 minutes.
3. Add 1 cup of white wine, thyme, rosemary, bay leaves, garlic cloves, pepper, and salt to the skillet. Simmer the mixture gently for 2 hours.
4. Remove all the bones from the rabbit pieces, paying extra attention to the torso sections. Shred the meat slightly and distribute it in a terrine along with the carrot slices, shallots, and lardons.
5. Filter the meat juices. In a small saucepan, dilute the gelatin in 1/2 cup of cold white wine and heat it briefly. Add the filtered meat juice to the gelatin mixture.
6. Pour the liquid mixture over the rabbit in the terrine. Refrigerate the terrine overnight to allow it to set.
7. To serve, slice the jellied rabbit and accompany it with frites (French fries) and a green salad.

Enjoy your jellied rabbit meal!

The jellied rabbit is a dish that showcases the artistry of combining flavors and textures. With its tender meat, rich aromatics, and the delightful gelatinous texture, it is sure to impress your guests or satisfy your own culinary cravings. Whether enjoyed as an appetizer or a main course, the jellied rabbit provides a unique and memorable dining experience. So, gather your ingredients, follow the steps, and savor each bite of this delicious and elegant dish. Bon appétit!