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Gastronomy

Chef(s) Daniel St Pierre (Hôtel La Sapinière) offer(s) you the following appetizer:

Rabbit rillettes and apricot chutney

Rillettes

Ingredients:

  • 4 shoulders of rabbit
  • 150 gr. duck fat
  • 1 cup of dry white wine
  • 1 onion chopped
  • 2 garlic cloves
  • 1 fresh rosemary branch
  • 1 bay leaf
  • 1 teasponnful of coriander berries

Method:

  1. Sauté the rabbit shoulders in 1 tablespoon of duck fat until golden brown.
  2. Remove rabbit, add onions, cook until soft and add back the rabbit.
  3. Deglaze with white wine and reduce to ½.
  4. Add 250 ml. of water, fine herbs and garlic.
  5. Cover and simmer for 2 hours.
  6. Let cool for a while, bone the rabbit and fray with a fork.
  7. In a bowl, mix together the rabbit meat and the rest of duck fat (melted).
  8. Put rillettes in a terrine mould and cover.
  9. Refrigerate for at least 12 hours.

Chutney

Ingredients:

  • 1 dozen dried apricots
  • ½ sweet bell pepper
  • 2 tablespoon full brown sugar
  • 2 tablespoon full of cider vinegar

Method:

  1. Dice apricot and sweet pepper.
  2. Mix in a saucepan with brown sugar and vinegar.
  3. Cook on medium heat during 25 minutes.
  4. Refrigerate.

Comments:

  • For 6 people



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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/