Rabbit with Truffles

Rabbit and chicken both have a mild meat that is excellent for being flavored with truffles. In this recipe you do not need a large mass of truffles.

In Marte Delon’s rabbit dish, which has even been printed in a cookbook, the aroma of truffles combines with the flavors of vegetables and meat. Therefore, if you want to taste the truffles clearly, you should shave them on top only at the last moment.

Peel the carrots and cut them into small pieces. Peel the onions and lard them with the cloves. Put the carrots and onions in a saucepan with a good pinch of Quatre bay leaf, epices, thyme and 500 ml of water, bring everything together to a gentle boil.

Make 1 hour in an open saucepan. Some of the liquid should evaporate in the process. Pour the clear soup through a sieve and set aside until ready to use. Remove vegetables.

Carve the rabbit (breast, hind leg, foreleg, back, head), rinse all parts thoroughly and pat dry. Fry the rabbit parts in a casserole in a little duck fat until golden brown and then keep them warm.

Finely dice the pancetta and fry it in the duck fat as well.

Then add it to the rabbit meat.

Clean the casserole. Peel the pearl onions and sweat them with the butter in the casserole. Add the flour and swell on low heat for 1 minute.

Pour the white wine. Fl

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