Bruno’s stuffing for hare or rabbit

Bruno makes an elegant but, I am afraid, prohibitively expensive stuffing for his hare using minced veal and belly of pork, diced black truffles and foie gras, seasoning it with dried herbes de Provence or a poudre aromatique such as one of the ones. A simpler version would be to stuff the hare with just the minced veal and breast of pork, seasoned with salt, freshly ground black pepper and dried herbes de Provence and let the intense and wondrous flavour of Brun