Blason d’aussières
Accompanied by rabbit terrine in jelly
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
- 1 small farm rabbit, diced
- 75 cl red wine
- 1 sand grown carrot
- 2 baby carrots
- 2 branches celery
- 1 bouquet garni
- 1 clove
- 1 onion
- 2 shallots
- salt, pepper
- olive oil
For 4 persons Preparation time: 2 hours 30 minutes (+ resting time: 4 hours)
Brown the rabbit pieces in a little olive oil in a casserole. Add salt, pepper, bouquet garni, carrot, branch of celery, peeled and chopped onion and garlic. Cover with water and leave to cook on low heat for 1 hour 30 minutes.
Remove the rabbit pieces, bone them and put the meat aside. Put the bones back into the casserole, pour the wine and cook for 1 hour.
Strain the sauce and reduce to a quarter, add the baby carrots and the rest of the celery peeled and diced. Cook for a further 10 minutes.
Place the vegetable sticks and the rabbit pieces into verrine glasses, pour the wine sauce and leave in the fridge for 4 hours. Turn them out and serve with a few leaves of rocket salad, coriander and slightly peppered tarragon.
Serve with a young vintage of Blason d’Aussières.
