- 1 rabbit
- 1/3 of the weight of the rabbit (without the bones) in fresh pork (unsmoked bacon).
- Seasoning for 2kg of meat:
- 1 cup of shallots
- 1 bunch of parsley
- 40g of salt
- 5g pepper
- 1 - 2 glasses of white wine (to moisten the mixture).
- a blender
- 6 jars and 6 rubber seals
- kitchen scales
Level of difficulty Easy
Preparation time 90mins
Cooking time 180mins
Cost Average budget
Remove all the bones from the rabbit.
Mix the meat with the shallots, peeled, and the parsley.
Season and moisten with white wine. Mix well.
Place the mixture in jars and place a piece of bacon rind on the surface in each jar. Close the jars well, they must be air tight (with the rubber seals).
Cook all the jars (in a boiler or other large container) in a water bath for 3 hours.