Honey and Truffle Chutneys:
Saddle of Rabbit with Black Truffle Honey

1. In a heavy-bottomed casserole dish, heat the oil and brown the meat. Cover, lower the heat, and cook 10-15 minutes, or 20 minutes if bone-in.

2. When the rabbit is cooked, add the Black Truffle Honey. Caramelize over high heat, turning to confit.

3. Deglaze the pan with the excellent Black Truffle Balsamic Vinegar from Truffieres de Rabasse. Add a pinch of salt and turn of the pepper mill.

4. Serve with rice or with a potato gratin.

My advice: Ideal with a red Chateauneuf du Pape wine!