Rillettes de Lapin ("pulled rabbit")

"Rillettes" ressemble pulled pork and are usually fairly fatty, but this is a light version with rabbit and apples, perfect on fresh bread before a summer lunch.
You can use either a whole rabbit cut in pieces or just the meaty part ("les rables"). I used two "rables" that I sauted in a deep pan and then covered with liquid (5 dl of chicken stock and 5 dl of white wine), added a few carrots cut into chunks, an onion with 7-8 cloves stuck into it, and a few bay leaves and let it cook for about an hour and half. Once the meat is cooked to the point of easily pulling off the bone, shred it with a fork while you let the liquid reduce. Mix the meat with half an apple cut into small pieces and 5-6 capers (the large kind pictured here) also cut into pieces. Stuff into a dish, cover with the reduced liquid (just enough liquid to cover the meat). Let cool and leave in the fridge for at least 12 hours.