Lapin Farci aux Herbes

Name: Lapin Farci aux Herbes (Rabbit stuffed with herbs)
Yield: Serves 4
Cuisine: French
Ingredients: 100 g/4 oz goose fat; 1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned, with its liver, kidneys, heart and lungs; 1 handful of mixed fresh herbs (including parsley, chives and chervil), coarsely chopped; 50 g/2 oz bayonne ham, chopped; 2 garlic cloves, chopped; 2 egg yolks; salt and freshly ground pepper; 2 slices of white bread, made into breadcrumbs; 100 ml/4 fl oz dry white wine; 20 g/¾ oz butter; 100 g/4 oz small shallots

Rabbit stuffed with herbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned, with its liver, kidneys, heart

Europe
France
United Kingdom
Main course
Mediterranean
Spring

Method

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.