Lapin en Papillote

Parcelled Rabbit

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Both rabbit and joints of chicken are excellent cooked this way for serving hot or cold at a picnic, or the parcels may be prepared ahead and cooked over a barbecue.


  • 4 joints of rabbit
  • 1–2 slices of lard fumé or smoked streaky bacon, in slivers
  • 1 clove of garlic, in slivers
  • salt, milled pepper
  • marjoram and parsley, finely chopped
  • olive oil
  • dry white wine or cider


Rinse the rabbit in cold water and then dry well on kitchen paper (for chicken remove the skin).

Make a series of parallel cuts across the meat and slip into them the small pieces of bacon and garlic rolled in some salt and pepper and the finely chopped herbs.

Place each piece of meat on a square of lightly oiled foil and dribble a little wine or cider over the top. Fold up the foil and secure the edges together firmly by folding them over.

Place the parcels on a baking sheet or dish and cook in a moderate oven (Mark 4, 180°C, 350°F) for 30–40 minutes until tender. For cooking over a barbecue or outdoor fire use either heavy-duty foil or a double layer.