Difficulty: Intermediate [3/5]
In a large sauté pan, heat the olive oil. Season the rabbit pieces and brown them well. Add 3 heads of garlic (unpeeled, halved lengthwise), the coarsely chopped tomatoes, and the bouquet garni. Cook for 5 minutes. Deglaze with vinegar, simmer 2 minutes, then add muscadet. Reduce slightly, pour in veal stock, and simmer 10 minutes. Remove rabbit and continue cooking broth for 20 more minutes.
Prepare two 1-liter jars. Layer rabbit pieces with raw turned carrots and unpeeled cloves from the remaining garlic head.
Strain the broth, pressing solids to extract flavor. Stir in cream and fill jars with this sauce. Top with water if needed to fill completely.
Seal jars, place in a washing machine (covered with coarse salt water), bring to boil, and cook 40 minutes.
To serve: Empty jars into sauté pan, heat gently to reduce excess liquid, stir in butter knobs, and season. Arrange on a platter.
Expert tip: Opt for Gâtinais rabbits for superior flavor and tenderness.
Joëlle's insight: Finish with a crushed fresh tomato and pinch of chopped thyme for an extra burst of freshness. Delicious!
Key note: Developed by Chef Hubert with Appert Institute oversight. Store as semi-preserves at 6-8°C, away from light; shelf life 2-3 months max.
