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Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus Recipe
Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus
Thierry Daraize, Québec
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: Very fast - a few minutes
Difficulty: Easy
Chef's Note
If you use bacon instead of pork fat, reduce the amount of salt.
Ingredients for 4 servings
- 4 whole saddles of Rabbit
- 75 ml (5 tbsp.) Cocoa beans
- 4 slices of pork fat or bacon
Rabbit jus
- Rabbit bones
- 1 medium onion, minced
- 1 small carrot, diced
- 8 small pattypan squash
- 1 sprig of thyme
- A splash of white vermouth
- 30 ml (2 tbsp.) acacia honey
- 2 tbsp. white wine vinegar
- 12 French shallots, finely chopped
- 250 ml (1 cup) rabbit jus
- 1 tbsp. oil
- Salt and freshly-ground pepper
- 1 knob of unsalted butter
- 175 ml (3/4 cup) white wine

Making the rabbit jus

  1. In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half.
  2. Strain the jus and set aside.


  1. Place the honey and vinegar into a small saucepan; let simmer for 2 minutes.
  2. Add the shallots and cook for 6 to 8 minutes.
  3. Add the rabbit jus and reduce everything by one third. Correct the seasoning.


  1. Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of pork fat.
  2. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer.
  3. Slice the meat into medallions; arrange on plates; place the vegetables in the centre of the plate and spoon the sauce around the rabbit.
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