Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus, a recipe from Thierry Daraize on the Wor

Ingredients

• - 4 whole saddles of Rabbit
• - 75 ml (5 tbsp.) Cocoa beans
• - 4 slices of pork fat or bacon
• - Rabbit jus
• - Rabbit bones
• - 1 medium onion, minced
• - 1 small carrot, diced
• - 8 small pattypan squash
• - 1 sprig of thyme
• - A splash of white vermouth
• - 30 ml (2 tbsp.) acacia honey
• - 2 tbsp. white wine vinegar
• - 12 French shallots, finely chopped
• - 250 ml (1 cup) rabbit jus
• - 1 tbsp. oil
• - Salt and freshly-ground pepper
• - 1 knob of unsalted butter
• - 175 ml (3/4 cup) white wine