Rabbit Compote in Tarragon Jelly Recipe

Ingredients:

• 2 pounds rabbit meat, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup fresh tarragon leaves, finely chopped
• 1/4 cup unflavored gelatin
• 1/2 cup cold water

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the rabbit meat and brown on all sides, about 5 minutes. Remove the meat from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the tomato paste and flour, stirring constantly for 2 minutes.
4. Add the wine and cook for 2 minutes, then add the chicken broth, salt, pepper, and tarragon.
5. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 1 hour.
6. Strain the compote mixture and discard the solids.
7. In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
8. Heat the gelatin over low heat, stirring constantly, until the gelatin dissolves.
9. Mix the gelatin into the compote mixture.
10. Pour the mixture into a mold and refrigerate for at least 4 hours or until the jelly is set.
11. To serve, unmold the compote onto a platter and slice it into pieces.

Verdict:

This rabbit compote in tarragon jelly is a sophisticated dish that is perfect for a special occasion. The rabbit meat is tender and flavorful, and the tarragon jelly adds a unique and refreshing touch.

Serving Suggestions:

Serve the rabbit compote in tarragon jelly as the main course of a dinner party. Pair it with a side salad and crusty bread for a complete meal. It also makes a great appetizer when served on crostini or crackers.