Lapin Farci Provencale

Name: Lapin Farci Provencale
Ingredients: 1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced; 1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips; 1/4 cup brandy; Freshly ground salt; Freshly ground pepper; 1 teaspoon thyme; 1 pound veal tenderloin, minced; 1 pound pork tenderloin, minced; 2 eggs; 2 cloves garlic, crushed; 3 tablespoons chopped parsley; 2 teaspoons thyme; 1/4 cup clarified butter

13 ingredients

12 steps

Ingredients

1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced
1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips
1/4 cup brandy
Freshly ground salt
Freshly ground pepper
1 teaspoon thyme
1 pound veal tenderloin, minced
1 pound pork tenderloin, minced
2 eggs
2 cloves garlic, crushed
3 tablespoons chopped parsley
2 teaspoons thyme
1/4 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. Combine veal, pork and rabbit liver and kidneys with eggs.
4

Season with salt and pepper, garlic, parsley and thyme.
5

Strain brandy out of marinating bacon and add to stuffing, beating well.
6

Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end.
7

Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing.
8

Truss or pin rabbit together.
9

Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting.
10

Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours.
11

To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine.
12

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