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Aspic of young rabbit with cooked cranberries and its onion chutney


  • 1 young rabbit or 2 rabbit thighs 
  • Fresh herbs (tarragon and chervil) 
  • 3  gelatine sheets 
  • Didden cooked cranberries
  • Didden onion chutney
  • Mesclun (lettuce & salad mixture) 
  • Thyme, laurel, juniper berries and black pepper


  • Cook the rabbit thighs in a stock or bouillon (water, thyme, laurel, juniper berries, black pepper and salt) at low heat for 1 hour 
  • Roughly cut the herbs  
  • Remove the bones from the thighs and dice the chunks of rabbit 
  • Pass the stock through a chinois and add 3 gelatine sheets to 30 cl. of stock 
  • Mount the sauce
  • Mix the herbs and the rabbit and arrange the mixture in a mould, layer by  layer 
  • Alternate between rabbit and cranberries and allow the stock to gellify by putting it in the fridge for a good hour 

Garnishing :

  • Cut the aspic in slices and arrange them on a plate 
  • Add the onion chutney and some toasts
Enjoy your meal!