Lapin Farci Provencale

Serves: 2

Carter Wolf

1 January 1970

Based on User reviews:

51

Spice

47

Sweetness

52

Sourness

37

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Brandy

1

Salt (freshly ground)

1

Pepper (freshly ground)

2 tsps

Thyme

450 g

Veal (tenderloin, minced)

450 g

Pork Tenderloin (minced)

2

Eggs

2 cloves

Garlic (crushed)

3 tbsps

Parsley (chopped)

1 cup

Clarified Butter

Directions:

1

Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme

2

Marinate for at least 1 and up to 12 hours

3

Preheat oven to 350 degrees F

4

Combine veal, pork and rabbit liver and kidneys with eggs

5

Season with salt and pepper, garlic, parsley and thyme

6

Strain brandy out of marinating bacon and add to stuffing, beating well

7

Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end

8

Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing

9

Truss or pin rabbit together

10

Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting

11

Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours

12

To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine

13

Cut shoulders and haunch in two and serve on a bed of buttered noodles