Rabbit with Mango en Papillote

	1. Thoroughly pat the rabbit dry with paper towels. Cut it into portion-sized pieces.
	2. Peel the mangoes, slice the flesh off the pit, and cut the pulp into large cubes.
	3. For the marinade, grate the ginger and garlic. Add the remaining ingredients and mix everything thoroughly. Coat the rabbit pieces with this mixture and let them marinate for 3 hours.
	4. Prepare 6 square sheets of foil, approximately 40x40 cm (about 16x16 inches). Place one piece of rabbit and a few mango cubes into each sheet. Drizzle with peanut oil and add 2–3 ice cubes to each portion. Fold the foil sheets into envelopes—and the papillotes (packets) are ready.
	5. Place the papillotes on a grill rack over very hot coals and bake, turning the packets occasionally, for about 30 minutes. If you are cooking in the oven, preheat it to 190 °C (375 °F) and bake the rabbit in the envelopes on a rack for about 40 minutes.

Printing

	1 rabbit, weighing approximately 1.2 kg (about 2.6 lbs)
	2 ripe but slightly firm mangoes
	1 tbsp. unrefined peanut oil
	Ice
	FOR THE MARINADE: 1/3 cup dry white wine
	1 clove garlic
	2 cm fresh ginger root
	1 tbsp. curry powder
	2 tbsp. any nut oil (e.g., walnut, hazelnut)
	Salt, freshly ground black pepper