Lentil, shredded rabbit and fennel salad


  • 2 rabbit legs
  • 240g lentils
  • 1/2 fennel
  • 2 cloves garlic
  • 1 stalk of celery
  • 2 carrots
  • 50 cl of raw or semi-brut cider
  • 1 bay leaf
  • 4 sprigs of thyme
  • 1 star anise
  • 1 stick of cinnamon
  • 1 teaspoon(s) black pepper
  • 3 cardamom pods
  • 1 teaspoon(s) of mustard
  • 3 tablespoon(s) of olive oil
  • 1 tablespoon(s) of vinegar
  • 1 shallot
  • 2 sprigs of dill


  1. Peel the garlic cloves, crush them using a garlic press. Rinse the celery stalk, cut it into small pieces. Peel the carrots and cut them into small cubes.

  2. Place the rabbit legs in a saucepan, add the celery sections, diced carrots, bay leaf, thyme and garlic, then pour in the cider. Cover and leave to marinate in the fridge for 2 hours.

  3. Cook the rabbit legs in this marinade for 3 hours covered, over low heat, stirring regularly.

  4. Meanwhile, rinse the lentils and place them in a saucepan with the star anise, cinnamon, black pepper and cardamom. Cover with 50cl of water and cook for 35min. Drain the lentils if necessary and remove the spices.

  5. Using a slotted spoon, remove the rabbit legs from the broth, shred them and add a little cooking juice if the meat seems too dry.

  6. Wash the fennel, remove the first leaf and cut it into thin strips.

  7. Mix the mustard with the olive oil, vinegar, chopped shallot and dill. Salt, pepper.

  8. In a large container, mix the shredded rabbit, lentils, fennel and drizzle with the sauce. Enjoy warm or cold.

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