Rabbit Consomme Recipe

Preparation Steps

1. 1

   Prepare the Consommé

   In a large pot, combine the rabbit carcass, celery, carrots, onion, garlic, thyme, bay leaves, black peppercorns, and water. Bring to a boil over high heat, then reduce the heat to low and let simmer for 3 hours.

2. 2

   Strain the Broth

   After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids. Season the consommé with salt to taste. Keep warm.

3. 3

   Poach the Rabbit Loin

   In a separate pot, bring water to a gentle simmer. Add the rabbit loin and poach for about 10 minutes, or until cooked through. Remove and let cool, then slice thinly.

4. 4

   Blanch Asparagus and Enoki

   In boiling salted water, blanch the asparagus tips for about 2 minutes until tender-crisp. Remove and plunge into ice water to stop cooking. Do the same for the enoki mushrooms for about 1 minute.

5. 5

   Prepare the Rabbit Rillette

   Shred the remaining rabbit meat from the carcass and mix with butter. Season with salt and pepper. Chill until ready to serve.

6. 6

   Assemble the Dish

   In a bowl, serve the warm consommé. Garnish with poached rabbit slices, asparagus tips, enoki mushrooms, and a spoonful of rabbit rillette.