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Pressed Provençal rabbit with caramelized onion jam
4 people
Red wine
Ingredients
1 rabbit
2 shallots
Garlic
100 g parsley
½ litre white wine
Salt and pepper
15 very thin slices of smoked streaky bacon (for a terrine that will make 20 slices)
Caramelized onion jam:
500 g onions
30 cl white wine
20 cl white vinegar
1 spoonful tomato purée
150 g sugar
2 laurel leaves
Salt and pepper to your taste
50 g raisins
Direction
Put all the ingredients in a crock pot and let cook for 4 to 5 hours over a low flame (thermostat 4/5).
Debone the rabbit, or have your poulterer do it. Set it to marinate the day before, in garlic, shallot, parsley, salt, pepper and white wine. Line the mould with very thin slices of smoked streaky bacon, and neatly arrange the pieces of marinated rabbit in the terrine. Now cook in a water bath for 1:30 hours at thermostat 4, after covering the mould with kitchen foil. Remove from the oven and press it overnight.
Serve chilled with the caramelized onion jam and a bouquet of wild lettuce.
Recipe by Francis Robin – Le Mas du Soleil – Salon-de-Provence
