First, cut up the rabbit: take out the kidneys, liver, lung and heart from the carcass (they can then be fried with onions and seasoned with porridge). Separate the hind and front paws at the joints. Starting from the pelvis, use a sharp knife to separate the fillets along the ribs and back. Separate the edges. Divide the back into 2 parts + the neck and back of the spine. The rabbit's legs and 2 even parts of the back are removed to the freezer (I cook them in a slow cooker in cream sauce).
Fillet and the rest of the rabbit (neck, ribs and back of the spine), put in a pan, pour 2 liters of cold water.
Add the coarsely chopped onion, carrot, celery and bell pepper.
Season with salt and pepper, add the Bay leaf, bring to a boil and cook for 40 minutes over medium heat, skimming off the foam. Cool and strain the broth.
Cook the quail eggs.
Cut the carrots from the broth into cubes.
Cut the hot pepper into circles.
Separate all the bones from the rabbit and cut the fillet into strips. Put in a mold for aspic.
Top with the quail egg halves, carrots, hot pepper and parsley leaves.
Heat 1.2 liters of broth (no more than 60 degrees), add gelatin, stir until completely dissolved.
Carefully pour the broth into the mold and put it in the refrigerator until completely solidified.