Provence Stuffed Rabbit

Recipe Ingredients

2 lbs	908g / 32oz	Young rabbit
		Rabbit liver
2 tablespoons	30ml	Butter
		Chopped cooked veal or ham
1 tablespoon	15ml	Blanched, chopped salt pork
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Carrots - halved (small)
1		Onion - chopped
		Parsley sprigs - to taste
1		Bay leaf - crumbled
		Thin strips of bacon - as needed
1 cup	237ml	White wine - (approximately)

Recipe Instructions

Saute liver in butter until cooked through; chop, and combine with an equal amount of chopped cooked veal or ham and the salt pork. Mix in 1/2 teaspoon of the thyme and salt and pepper to taste. Stuff rabbit with this mixture; skewer opening. Put in a roaster just large enough to hold it. Add carrots, onion, parsley, bay leaf, and remaining thyme. Top with bacon strips and roast at 325 degrees for about 1 hour, or until tender, basting occasionally with pan juices and a bit of white wine if needed. Transfer meat to a hot platter, surround with the carrots, and keep warm. Strain pan juices and return to roaster; stir in 1 cup white wine and bring to a boil. Cook, stirring, to deglaze until well blended. Serve sauce separately.

This recipe yields 3 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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