Dainty Rabbit Caillettes

Recipe

Step 1
Soak the caul in a bowl of water.

Step 2

Debone the rabbit legs and chop the meat into small pieces. Mince the pork and the peeled cloves of garlic.

Step 3
Blanch the spinach and the parsley for 5 minutes. Drain and squeeze out as much water as possible. Chop.

Step 4

Mix the chopped and minced meat in a bowl with the blanched herbs and the rosemary. Season and drizzle with the cognac. Set aside to marinate for at least 2 hours.

Step 5

Preheat the oven to 180°C. Spread out the caul and cut into 10 cm x 10 cm squares.  Place a little of the filling on each square and wrap tightly. Flatten the meatballs slightly and place them on an oiled oven tray or in a large oven dish as you go. Pour over the white wine and bake in the oven for 45 minutes.

 

♥To be enjoyed cold with toasted country bread and Palmer & Co La Réserve champagne.

Ingredients

• 4 rabbit legs
• 150 g of lean pork (salt pork)
• 2 cloves of garlic
• 500 g of fresh spinach
• 1 bunch of parsley
• 1 tbsp of rosemary
• 25 cl of white wine
• 1 small glass of cognac
• 1 caul fat
• Salt
• Pepper