Lapin Farci aux Herbes

Rabbit stuffed with herbs

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 1 rabbit, about 1.5 kg/ lb, skinned and cleaned, with its liver, kidneys, heart


Preheat the oven to 200°C/400°F/gas 6. Make the stuffing: heat half the goose fat in a frying pan, put in the rabbit liver, kidneys, heart and lungs and fry until browned. Chop them finely and place in a bowl. Add the herbs, ham, garlic, breadcrumbs and egg yolks and mix thoroughly.