Shredded rabbit in oil and herbs

This is a rabbit-based dish which is both delicate and tasty. In former times, the peasants would prepare it in the evening and store it in a cool place so that it would be ready to eat on their return from the fields the following day. This is one of those dishes which tastes better if left to rest rather than eaten immediately. The steeping of the rabbit meat in sage, garlic and lemon peel enhances both the flavour and the scent. The so-called “rabbit tuna” makes both an excellent starter and main course when accompanied by a side dish of aromatic salad.