Prepare the ingredients: Cut the rabbits into backs, thighs, and front parts. Wash and cut the cauliflower into florets; blanch in boiling salted water and cool. Peel and cut the carrots into even pieces; cook the trimmings in lightly salted water, drain, then cook the cut carrots in the same water and cool. Wash the chanterelles thoroughly, coarsely chop, and sauté briskly in butter; reserve the cooking juices.
Rabbit Jus: In a heavy-bottomed pan, roast the foreparts of the rabbits. Add pork belly cut into lardons and washed, minced celery. After a few minutes, add vegetable broth and simmer gently for about 30 minutes. Strain and reduce to yield 300 g of rabbit jus.
Cooking the Rabbit: Brown the rabbit backs and legs in butter and oil in a heavy-bottomed saucepan. Cover, add the chanterelles, and continue cooking covered for a few minutes. Add cream, let it stew, and adjust seasoning with milled pepper and celery salt.
Finishing and Plating: Reheat the vegetables. Arrange the rabbit legs and backs on plates, coat with sauce, surround with vegetables, and sprinkle with celery salt. Garnish with minced perennial celery.
Source: Thuriès Magazine – Recipe by Gerard Praud
