Recipe: Rillettes de lapereau périgourdine

1 In a large saucepan place the fronts of young rabbit (limbs and ribs) then pour cold water to the level bring to a boil for 3 minutes (blanch) then drain by passing the pieces under cold water

2 Pour your spoon of duck fat then the carrots onions garlic thyme and bay leaves and dried porcini mushrooms
Sweat covered gently for 10 minutes then add your rabbit moisten with white wine and water 10cm above salt and pepper, cover and let cook thus very gently for 2 hours.

3 After this time with a skimmer gently remove onto a plate the rabbit pieces.

4 Pass the cooking through a vegetable mill with fine grid then through a chinois and reduce again with your cream.

5 So the rabbit has cooled then remove being very careful all the meat and check twice that you have not left any small bones and set aside.

6 The cooking has reduced by 2/3 so add the rabbit which should be bound like rillettes, remove from heat, taste then add your mustard and the foie gras cut into small dice, stir with a spatula.
I served it with small sautéed oyster mushrooms but porcini, chanterelles or even button mushrooms will work very well as a garnish.
Served with a good Minervois, Madiran or a good Cahors from Baldés just a pure delight.