Recipe: Rabbit Confit

1 24 hours in advance, in a large pot, put the peeled and chopped carrots and shallots, untreated lemon zest, the cube, 10 sage leaves, the rosemary, pepper and a handful of coarse salt, pour the wine and a liter of water. Bring to a boil.

2 Plunge the rabbit cut into pieces into the pot. Close and let simmer for 1 hour.

3 Let cool in the broth. Then debone the rabbit into fairly large pieces that you will place in a covered dish.

4 Add the remaining 10 sage leaves that you will crumble, the garlic cloves cut in half and degeemed and a little fine salt.

5 Cover with olive oil until completely covered.

6 Let marinate 24/48 hours, stirring from time to time, add more oil if necessary.
Serve the drained rabbit pieces very cold on a small salad of zucchini and raw tomatoes finely chopped, with lemon juice and accompanied by toasted bread.