Lapin Farci Provencale
- 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
- Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme.
- Marinate for at least 1 and up to 12 hours.
- Preheat oven to 350 degrees F. Combine veal, pork and rabbit liver and kidneys with eggs.
- Season with salt and pepper, garlic, parsley and thyme.
- Strain brandy out of marinating bacon and add to stuffing, beating well.
- Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end.
- Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing.
- Truss or pin rabbit together.
- Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting.
- Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours.
- To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine.
- Cut shoulders and haunch in two and serve on a bed of buttered noodles.
rabbit, bacon, brandy, freshly ground salt, freshly ground pepper, thyme, veal tenderloin, pork tenderloin, eggs, garlic, parsley, thyme, clarified butter
Taken from www.foodnetwork.com/recipes/lapin-farci-provencale-recipe.html (may not work)