Often your poultry vendor cannot sell rabbit or hare fronts… this is an opportunity for you to make an excellent starter for less cost.
1 When you buy the fronts, ask to have them gutted, the head removed and split in half.
2 In a large saucepan, with a little butter/oil mixture, sweat without browning the sliced onion and carrot, the head of garlic cut in half lengthwise (without peeling it), a pinch of thyme flowers and two bay leaves.
3 Place the rabbit fronts and the head cut in half, add a glass of dry white wine and cover with cold water, then bring to a boil. Salt and pepper.
4 Cook for two hours over low heat, skimming from time to time, above all do not stir, as the small rib bones would mix into the broth.
5 After 2 hours, carefully remove (decant) your fronts with a slotted spoon onto a plate, strain the juice, put 1.25 cups (30 cl) back in a saucepan with the cream and let it reduce by a third.
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