This way of preparation for rabbit meat is the bourgeois version of a simple peasant dish. For this purpose, the leftovers of a roast rabbit were put in garlic, sage and oil. The fresh and tasty dish was eaten mainly in summer as a snack before going to work in the fields one more time.
The whole rabbit is boiled in three liters of salted water for 45 minutes. Cool it down a bit and remove it. Then cut the meat into narrow strips.
Lay out the bottom of a gratin dish with some of the flies, spread a few sage leaves and garlic cloves evenly over them, season everything together lightly with salt and freshly ground pepper to taste and pour olive oil over it. Proceed in the same way with the next layers – usually there are three in total.
The rabbit should be refrigerated for 24 hours to ensure that it is well done.
Before serving, arrange on fresh lettuce leaves.