R: Rabbit in Riesling Jelly / Laperau en Gelée

yields about 8-10 servings of rabbit pieces rinse. Tie thyme, bay leaf and rosemary in a gauze bag.

Place vegetables, rabbit and spice bag in a casserole (not cast iron) form. Pour wine. The meat pieces should be completely covered with liquid. Cook everything together just below boiling point for about 1 1/2 hours.

Remove meat and herb sachet from the cooking pot.

Remove meat from bones and dice very finely.

Mix gelatin according to package directions and allow to melt.

Mix liquid gelatin, meat cubes and lemon zest into the broth.

Fill everything into a terrine and season with salt and freshly ground pepper. Leave the terrine to cool for at least 4 hours until the jelly is firm to the touch.

Before serving, place the terrine briefly in hot water.

Turn out the contents onto a plate and carefully cut into slices.

Arrange with herbs and concasee.

For 10 portions

Our tip: It is best to use fresh herbs for a particularly good aroma!

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