Aussières Blanc
& Rabbit in Aspic
Creation of Marie-Caroline Malbec
Ingredients
• 1 small rabbit cut into pieces by the butcher
• 2 carrots
• 1 onion
• 4 turnips
• 1 bunch of tarragon
• Salt, pepper
• 1 bouquet garni
• 1 vegetable stock cube
• Zest of one organic lemon
For 4 persons Preparation time: 30 min (rest: 1 night) | Cooking time: 16 min
Peel the carrots, turnips and onion and cut into pieces. Finely chop the lemon zest. Brown the rabbit pieces lightly on all sides for one minute in olive oil, add the bouquet garni and 500 ml of vegetable stock, salt and pepper, and cook for 30 minutes. Five minutes before the end, add the chopped vegetables and the lemon zest.
Take the rabbit and vegetables out of the stock, and remove the flesh from the rabbit pieces. Wash and dry the tarragon. Place a sprig of tarragon in the bottom of 4 Mastrad silicon flan moulds, add the vegetables and rabbit meat, cover with the cooking liquid, seal the mould, chill overnight.
Unmould five minutes before serving.
Accompany this dish with a lively, fresh white wine from the Pays d'Oc: Aussières Blanc.
From the attack, this wine presents vibrant citrus flavours that linger on the palate. Its delightful freshness goes perfectly with the dish's hint of citrus acidity.
