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1
Preheat the oven to 275F (135C).
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2
In a big, enameled cast-iron pot, combine the rabbit, hare, bacon, veal trotter, carrots, celery, bouquet garni, wine, and brandy.
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3
Season with salt and pepper and add water to reach 1 inch (2.5 cm) below the top of the meats.
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4
Cover the pot, place in the oven, and bake for 9 hours, or until the meats begin to fall apart.
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5
Check the water level every now and again and add more water if it begins to drop.
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6
Remove the pot from the oven and carefully transfer the meats and the trotter to a rimmed baking sheet and let cool.
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7
Strain the liquid into a clean bowl and discard the solids.
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8
Cover the bowl and refrigerate.
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9
Shred the meat away from the hare and rabbit bones, keeping it in big chunks.
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10
Be careful as you work, as both meats are notorious for their tiny bones, which can pose a choking risk.
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11
Remove the meat from the trotter; discard the gelatin, skin, and bones; and chop the meat finely.
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12
Shred the bacon.
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13
Cover and refrigerate all of the meats.
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14
To make the sauce, in a 2-quart (2-liter) saucepan, sweat the shallots in the butter over low heat for 4 or 5 minutes, or until fragrant and translucent.
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15
Add the thyme, bay leaf, juniper berries, and garlic, and sweat for 2 minutes more.
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16
Add the brandy to deglaze the pan.
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17
Turn the heat to medium.
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18
Add the wine and cocoa powder, stir, and then cook for 15 to 20 minutes, until the sauce turns syrupy.
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19
Add 3 cups of the reserved cooking jus and cook for 20 to 25 minutes, until the sauce is reduced by half.
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20
Remove the pan from the heat and strain the sauce through a fine sieve, pressing on the shallots to extract the pulp.
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21
To make the matignon, in a saute pan, sweat together the shallots and garlic in the butter over medium heat for 4 to 6 minutes, or until fragrant and translucent.
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22
Stir in the parsley and season with salt and pepper.
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23
Set aside.
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24
To build the dish, season the foie gras slices on both sides with salt and pepper.
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25
Place a large frying pan or saute pan over medium-high heat.
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26
When the pan is hot, add the foie gras and sear for 1 minute on each side.
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27
Transfer to a plate and let rest.
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28
Reserve the fat that collected in the pan for adding to the meat mix or the sauce.
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29
In a bowl, combine the meat mixture, the matignon, and enough of the sauce to moisten the dish.
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30
Season with salt and generously with pepper, then give the mixture a once-over again for bones.
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31
Preheat the oven to 400F (200C).
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32
Cut 6 to 8 pieces of caul fat each the size of a legal letter, and fold each piece in half.
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33
Shape the meat mixture into 12 to 16 patties each the size of a pack of American cigarettes.
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34
Place 1 slice of foie gras between 2 patties, then arrange a line of truffle slices on the top.
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35
Wrap the stack in a folded sheet of caul fat, cutting away the excess and tucking the ends under.
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36
The truffle slices will be visible through the caul fat layer.
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37
Butter a baking dish just large enough to hold the wrapped stacks side by side, and arrange the stacks in it.
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38
Place in the oven and bake for 35 minutes, or until slightly golden.
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39
Just before the stacks are ready to come out of the oven, make the finishing sauce.
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40
In a saucepan, reduce the wine to half over medium heat.
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41
Add the remaining reserved cooking jus and cook until reduced to 2 cups (500 ml).
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42
Add the cream, vinegar, and brandy; mix well and season with salt and pepper.
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43
Bring to a boil, whisk in the butter, a piece at a time, and remove from the heat.
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44
In a bowl, whisk together the yolks and the blood, add to the sauce, and buzz the sauce with a hand blender until smooth.
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45
(At this point, you cannot reheat the sauce above about 180F/84C or it will separate.)
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46
For each serving, place a spoonful of the potatoes on a warmed plate, and put a portion of lievre on each mound of potatoes Break an opening in the top of each portion, and spoon some sauce inside.
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47
Keep the rest of the sauce handy.
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48
Serve at once.
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49
You will find it is necessary to drink un grand Bourgogne with this dish.
