Lapin Farci Provencale

Recipe Ingredients

1		Rabbit - (3 lbs) - ribcage, saddle,
		And backbone removed, skin left intact,
		Tenderloin reserved, kidneys, liver minced
1		Smoked bacon - (1 lb) - rind removed,
		Cut into long 1/2"-square strips
1/4 cup	59ml	Brandy
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Thyme
1 lb	454g / 16oz	Veal tenderloin - minced
1 lb	454g / 16oz	Pork tenderloin - minced
2		Eggs
2		Garlic cloves - crushed
3 tablespoons	45ml	Chopped parsley
2 teaspoons	10ml	Thyme
1/4 cup	49g / 1.7oz	Clarified butter

Recipe Instructions

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. 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.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0172) - from the - TV FOOD NETWORK

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