Name: Stuffed, Roast Saddle and Hindquarters of Rabbit (Râble de Lapin Farci au Four)
Yield: Servings: 4 to 6
Cuisine: French
Ingredients: 3 ounces fresh pork fat, chopped (or beef marrow or softened butter); Stock (bones, split head and neck of rabbit, 1 quart water, sliced carrot, cut-up onion, herbs, very little salt, skimmed, simmered, covered, for 2½ to 3 hours, strained); The larded saddle and hindquarters of a rabbit, saddle boned; 2 or 3 cloves garlic, crushed; 1 medium onion, finely sliced; Thin sheet of fresh pork fat (optional—may be replaced by buttered parchment paper); 1 cup heavy cream; Salt, pepper; 1 medium onion, finely chopped 6 ounces mushrooms, finely chopped or passed through Mouli-juliènne; 2 tablespoons butter; 1 large clove garlic; 3 ounces stale bread, crusts removed, crumbled; 2 tablespoons Cognac; Olive oil (to rub the roast); 6 ounces lean loin of pork (or veal), chopped; The liver and heart of the rabbit, finely chopped; 1 teaspoon finely crumbled (or freshly powdered) mixed dried herbs; Suspicion freshly grated nutmeg (optional); Juice of ½ lemon; Handful finely chopped parsley; 2 eggs; Large pinch crumbled mixed dried herbs (or branches of thyme); 2 bay leaves; 1 tablespoon olive oil; 1 cup dry white wine; (About 4 ounces pork fatback for larding)

Preparation info

Servings:
4 to 6

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

A whole unboned stuffed roast rabbit may be a thing of beauty, but it is impossible to carve; the stuffing is crushed and scattered and the flesh shredded as one attempts to sever sections of the backbone and the large quantity of stuffing engulfed by the rib cage can only be reached with a spoon once the initial carnage is finished. A boned stuffed saddle is cut into neat slices without further ado.

To Bone a Saddle

Cut the rabbit in two at the vertebral joint betwee