Stanstead rabbit in two ways


For six people




  • 2 big Yukon Gold style potatoes
  • 180 gr. of Stanstead rabbit rillettes, cut up in six slices
  • 1 rabbit fillets pack (6 units)
  • 45 ml (3 tablespoons) of diced chorizo (Spanish sausage)
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of oil




  • 75 ml (5 tablespoons) of sour cream
  • 15ml (1 tablespoon) of Dijon mustard
  • 30 ml (2 tablespoons) of minced green shallots
  • Juice of ½ lime
  • 5 ml (1 tablespoon) of honey
  • Salt & crushed black pepper





1)      Bring to boil a salted water saucepan, peel 1 potato, cut it in pieces & cook, put aside, add butter & reduce in puree, then add the diced chorizo.

2)      Mince the other potato on the mandoline in the lengthwise & cook 2 min. in boil water, refresh under cold water & reserve.

3)      In a bowl mix the all dressing ingredients, salt & pepper, reserve.

4)      On a work surface put on a potato slice & put on a puree spoon, then roll to make a cylinder & reserve.

5)      Heat oil in a fry-pan & cook quickly the rabbit fillets, put aside.





  • In a plate, set on a rabbit rillettes slice, garnish with your choice of red berry jelly, then draw a line of dressing, sour cream & put on the rabbit fillet & finish with the roll of puree & chorizo.
  • Garnish according to your inspiration, can be served with croutons to go with the rillettes.



This menu prepared by Alain Ferraty, Executive Chef,

from Manoir des Sables at Orford 

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