Young rabbit marble with sage and tapenade

Young rabbit marble with sage and tapenade

4 persons
20 minutes
60 minutes
1000 minutes
Olive oil or Olives used : Provence AOC

Tips and tricks

The intense olive oils are made with fresh olives, harvested not completely ripe.
In this family taste, you can choose : Vallée des Baux de Provence PDO, Aix en Provence PDO, Haute Provence PDO, Nîmes PDO, Provence AOC or Salonenque, Aglandau, Picholine, Olivière, … varieties.


  • 2 kg young rabbit (about 8 legs and 4 saddles)
  • 100 g sage leaves
  • 50 g spicy salt
  • 80 g tapenade
  • 5 cl sherry vinegar
  • 50 cl intense olive oil
  • Salt, pepper
  • – Bone legs and saddles.

  • Strip the sage leaves off, keep only leaves.
  • Take a terrine (30cm x 10cm) and line the bottom with saddles.
  • Season with spicy salt and sage leaves.
  • Fill the terrine up with legs by spreading them at the maximum and by seasoning them between each layer.
  • When the terrine is ended, cover it with silver foil and bake in oven to 100°C for one hour. At the end of the cooking, put on the first terrine a second one (same dimensions) filled up with weights in order to press on marble.
  • Let it rest (together meat terrine and terrine with weights) for 24 hours in the fridge.
  • Prepare a vinaigrette (olive oil, sherry vinegar and tapenade) to coat slices of marble before serving.

Hôtel Colombet, Nyons

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