Recipe: Rabbit Capilotade as in Saint Girons

Recipe progression

1- Blanch the veal foot and bone for 5 minutes, rinse then drain.

2- Mince the garlic cloves and carrots and chop the shallots.

3- Brown the rabbit cut into 12 pieces on all sides in the goose fat then add the breast cut into large lardons.
and then carrots, garlic and shallots, the bouquet garni, the cloves, the savory, the marjoram and moisten with the cognac then let sweat covered for 5 minutes then add the veal foot and bone, and the white wine, moisten with water or broth to cover, salt and pepper.

4- Cook for 2 hours on low heat. after this cooking time,

5- Strain this preparation to remove the cooking juices.

6- Shell your pieces of rabbit while hot and carefully put some of your juice at the bottom then pack well the pieces of rabbit with the cooked lardons and pour the cooking juice