1. Bone 2 wild rabbits.
Place the bones in the oven at 150° until golden
(1 hour). When they are done plunge the bones in
water and cook for 2 hours. Reduce this broth by
half.
2. Meanwhile prepare a mix of one cup of Dijon
mustard (strong), half a cup of canola oil and a
pinch of salt and pepper and a little fresh thyme (optional),
mix well and marinate the rabbit pieces in the
mixture for two hours.
3. Wrap the rabbit pieces in caul fat (lace fat)
into small 100gr parcels.
Lightly fry 150gr of golden shallots (French
eschalots) in a little pork fat.
Place the rabbit parcels on top of the lightly
fried shallots in an oven dish and add 1/2 glass of
good white wine (Sauvignon Blanc) and 1 glass of the
reduced broth (stock made from the bones).
4. Cook for 1 hour in a hot oven (220°) turning and
basting the rabbit parcels every 10 minutes. Add a
little more broth if necessary.
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