Aspic of young rabbit with Cooked Cranberries and Onion Confit

• 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 confit and some toasts.