Preparation:
Cut the rabbits:back, thighs and front parts. Wash, cut the cauliflower into florets, cook in boiling salted water, let cool while cooking. Peel and cut the carrots regularly; cook the trimmings in lightly salted water, drain. Cook the cut carrots in the same water, let cool while cooking. Wash the chanterelles in several waters, then cut them coarsely and fry them briskly in butter; recover vegetation water.
Baby Juice:
Roast the foreparts of the baby rabbits in a heavy-bottomed pan, add the pork belly cut into lardons and the washed and minced celery. A few minutes later, moisten with the vegetable broth, leave to cook at a low boil for about 30 minutes, strain, reduce to obtain 300 g of young rabbit jus.
Procedure:
Brown the baby rabbit backs and legs with butter and oil in a heavy-bottomed saucepan, cover, then add the chanterelles, continue cooking, still covered, for a few minutes, cream , let it stew, adjust the seasoning.
Finish and layout:
Reheat the vegetables.
On a plate, arrange the rabbit legs and backs, cover them with sauce, arrange the vegetables, sprinkle with celery salt.
Garnish:minced perennial celery.
Source:Thuriès Magazine. Gerard Praud's recipe
