• 6 deboned rabbit rables
• 200 g rabbit meat
• 200 ml fresh cream
• 2 egg whites
• 5 ml chopped thyme
• 24 dry apricots (soaked in apple juice *)
• Salt, pepper
• 3 liters of rabbit broth
• 50 g carved shallots
• 100 g Paris mushrooms
• 200 ml white wine
• 200 g cooked duPuy lentil
• 500 g chanterelles
• *(cover the apricots with apple juice and bring to a boil. Let cool.)

1. Chop the rabbit meat in an automatic blender. Add the egg whites and cream. Season and add the fresh thyme.
2. Stuff the rables with this mixture and the apricots and tie. Roast and cook in the oven at 425°F for 7 minutes. Put aside.
3. Sauce: Sear the shallots and the Paris mushrooms, washed in white wine. Moisten with rabbit broth. Reduce heat until desired consistency.
4. Serve with lentils and chanterelles and cover with sauce the rabbit Rables.

Alain Labrie, Chef at the Auberge Hatley
Portions: 6
Preparation: 20 min
Cooking: 20 min