Preparation time: 1 1/2 hours
Cooking time: 2 1/2 hours

1. Peel and chop the carrot and onion.
2. Place the vegetables, thyme, bay leaf and white wine in a Dutch oven; add 1 liter (4 cups) water and bring to a boil.
3. Cut the rabbits into pieces. Reserve the saddles, livers and kidneys for another recipe.
4. Place the two front sections and the four legs into the court-bouillon. Once the liquid returns to the boil, skim the surface and add the black and white pepper. Season with coarse salt and simmer, covered, for 2 1/2 hours over low heat.
5. Drain the rabbit pieces. Once they have cooled, debone them and shred the meat finely.
6. Chop the rosemary leaves and combine with the rabbit meat.
7. In a small saucepan, melt the goose fat without heating it too much and add the rabbit meat little by little, working in each addition well with a spatula to bind the meat together. Correct the seasoning and leave the rabbit rillettes at room temperature.
8. Wash the potatoes well, place them into a pot of cold salted water, cover and cook for 20 minutes.
9. Make the vinaigrette by combining the sherry vinegar with the salt, pepper and grape seed oil.
10. Peel and finely chop the shallot. Add it to the vinaigrette and emulsify the dressing by whisking with a fork.
11. Peel the hot potatoes and cut them in half.
12. Using a soup spoon, form the rillettes into small even mounds. Place three on each plate, forming a triangle, and place the potatoes in the center. Drizzle with the vinaigrette, sprinkle everything with a few sprigs of chervil and serve immediately.

Cornas