Ingredients (for 4 servings):
400 g of boneless rabbit meat
1 zucchini marrow; 1 carrot; 1 red pepper;
100 g peas; 100 g white beans
40 g granular gelatine per litre of water
medallions in gelatine
Sauté the cubed boneless rabbit meat in a
saucepan with oil and onion. Add the white wine while
cooking and when completely cooked, leave to cool.
Grill the zucchini marrow and the red pepper. Boil the
remaining vegetables. In a glass mould, pour a fine layer
of gelatine and decorate with the vegetables. Fill the mould
with the cubed rabbit meat and vegetables and cover with
gelatine. Leave to cool for at least four hours.
When set, upturn the mould to transfer the gelatine preparation on to a serving
platter and garnish with salad leaves before serving.