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Cut the rabbit in approximately 12 – 15 small pieces. Removing the bigger bones of the legs is optional. Put the duck fat into a pan over medium heat, and add the shallots. When the shallots are lightly brown, add the pieces of rabbit and sauté until nicely brown and cooked through. Add the salt and pepper to taste.
Remove the rabbit from the pan and set aside. Add a tablespoon of flour, and cook, stirring until golden.
Add the stock, salt and pepper, and the bouquet garni. Add the chestnuts and cook uncovered for about 15 – 20 minutes.
Put the rabbit back in the pan for about 5 mintues, to reheat. Remove the bouquet garni.
Meanwhile, brown the Merguez separately in a different pan with a little oil, do not cut or poke the sausages to keep the juice inside as much as possible.
To serve, put two or three pieces of rabbit and some chestnuts on a plate, with sauce, one Merguez and a little bit of the Merguez juice from the frying pan. Garnish with some mache or other greens or serve with braised endives.