Preparation: 30 minutes (excluding confit prep. - 24 hours)
Cooking time: 2 hours
For 2 persons
- 4 rabbit legs
- Olive oil
- 1 tsp. chopped garlic
- 3 cloves garlic, halved and degermed
- 7 sprigs fresh thyme
- 3 bay leaves
- 1 pinch coarse salt
- 1 tbsp. marinating spices
- 2 apples
- 1 tbsp. butter
- 2 French shallots, minced
- 2 cups (16 fl. oz.) cedar jelly or 1 cup (8 fl. oz.) of apple jelly
- 3 cups (24 fl. oz.) Éphémère Apple
- Salt or beef extract
- Brown roux
Rabbit confit preparation:
- Place the rabbit legs in a dish.
- Season with marinating spices, bay leaves, chopped garlic, and coarse salt then refrigerate for 24 hours.
- Remove salt and spices and place the rabbit legs in an ovenproof dish.
- Cover with olive oil.
- Add garlic halves and 3 sprigs of fresh thyme.
- Cook in the oven for about 2 hours at 300°F (rabbit is cooked when the flesh is tender and detaches easily from the bone).
- Remove rabbit from the oil and place on paper towel to absorb excess fat.
Éphémère Apple sauce with cedar jelly
- Peel 2 apples and chop into pieces.
- Fry apples with a pat of butter, French shallots, and 4 sprigs of fresh thyme.
- Once apples are golden brown, add cedar jelly or apple jelly.
- Simmer for several minutes.
- Add 3 cups of Éphémère Apple.
- Simmer for about 10 minutes.
- Strain the sauce and let simmer again.
- Thicken the sauce with brown roux until desired consistency is achieved.
- Season with salt or beef extract.
Finally, pour the sauce on the rabbit and accompanied with salad or seasonal vegetables.