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Receta Provence Stuffed Rabbit
by Global Cookbook

Provence Stuffed Rabbit
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  Raciónes: 3

Ingredientes

  • 2 lb Young rabbit
  •     Rabbit liver
  • 2 Tbsp. Butter
  •     Minced cooked veal or possibly ham
  • 1 Tbsp. Blanched, minced salt pork
  • 1 tsp Dry thyme
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 sm carrots halved
  • 1 x Onion minced
  •     Parsley sprigs to taste
  • 1 x Bay leaf crumbled
  •     Thin strips of bacon as needed
  • 1 c. White wine (approximately)

Direcciones

  1. Saute/fry liver in butter till cooked through; chop, and combine with an equal amount of minced cooked veal or possibly ham and the salt pork. Fold in 1/2 tsp. of the thyme and salt and pepper to taste. Stuff rabbit with this mix; skewer opening. Put in a roaster just large sufficient to hold it. Add in carrots, onion, parsley, bay leaf, and remaining thyme. Top with bacon strips and roast at 325 degrees for about 1 hour, or possibly till tender, basting occasionally with pan juices and a bit of white wine if needed. Transfer meat to a warm platter, surround with the carrots, and keep hot. Strain pan juices and return to roaster; stir in 1 c. white wine and bring to a boil. Cook, stirring, to deglaze till well blended. Serve sauce separately.
  2. This recipe yields 3 servings.