Geraldene Holt

Lapin en Papillote

Parcelled Rabbit

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

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.

Ingredients

  • 4 joints of rabbit
  • 1–2 slices of lard fumé or smoked streaky bacon, in slivers
  • 1

Method

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