Millefeuille Of Rabbit And Crispy Chips

Brown the rabbit for 5 minutes in 20 g of butter. Add the chopped onion, thyme and bay leaf. Pour the white wine and the 10 cl of vinegar, add a little salt and pepper. Add water to the height. Leave to cook over a low heat for 1h15, adding water from time to time.

Chop 4 shallots. Brown them in 20 g of butter, add the bacon, a pinch of salt salt, pepper and sugar, and water up to 2 cm on top. Let cook for 20 minutes, until you get a consistency of compote. Blend to a puree.

Peel the potatoes, wash and dry them. dry them. Cut them lengthwise into thin strips. thin slices. Heat the frying oil. Dip the chips in it chips in batches of five. As soon as they are golden, drain them on two sheets of paper towel.

Reduce the rabbit cooking juice to 10 cl. Add the 3 c. of vinegar, incorporate 30 g of butter while whipping. Rectify the seasoning. Finely chop the last shallot. Bone the rabbit, fray the flesh, incorporate the shallot.

Brown the rabbit flakes for 3 minutes in 10 g of butter. Warm the shallot puree and spread it on the plates. Assemble the millefeuilles by alternating chips and rabbit, ending with chips. Decorate with salad and serve immediately. Our advice: Take floury potatoes so that they will hold together when cooked. Brown them just before at the last moment in the frying oil.