• 3 saddles of rabbit
• caul fat, very well rinsed
• salt and pepper

Bone the saddles of rabbit, taking care not to damage the meat.

Lay the saddles out flat, season.

For the stuffing, peel the French shallot, slice it thickly, pick the leaves from the basil. Process all of the stuffing ingredients together to make a paste.

Place the stuffing between the loin and the flap of the saddle, close over the flap, roll in the caul fat. Cook over