Farmhouse Rabbit Loins Burgundy Style tender and fragrant

1 In a casserole dish pour 1.1 oz (30g) of goose fat then when it is very hot, line up your 4 rabbit fillets, salt and pepper, roast them on all sides then turn off heat and let rest for 10 minutes.

2 Meanwhile with the remaining goose fat sauté your chanterelles, salt pepper and add your sliced shallot, turn off heat and cover.

3 There you have it, your fillets have rested, so cut them into 4 cannons from each one.

4 In this casserole dish remove some fat then pour your wine sauce and bring to a boil, add your cannons for gentle cooking for 15 minutes.

5 Then at serving time reheat your chanterelles and place them in the center of your hot plates, arrange your cannons around them, coat them with your sauce and place your crushed walnuts on each one.