Lapin Farci Provencale Recipe

Name: Lapin Farci Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced; 1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips; 1/4 cup brandy; Freshly ground salt; Freshly ground pepper; 1 teaspoon thyme; 1 pound veal tenderloin, minced; 1 pound pork tenderloin, minced; 2 eggs; 2 cloves garlic, crushed; 3 tablespoons chopped parsley; 2 teaspoons thyme; 1/4 cup clarified butter

Servings: persons

1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced
1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips
1/4 cup brandy
Freshly ground salt
Freshly ground pepper
1 teaspoon thyme
1 pound veal tenderloin, minced
1 pound pork tenderloin, minced
2 eggs
2 cloves garlic, crushed
3 tablespoons chopped parsley
2 teaspoons thyme
1/4 cup clarified butter

1
Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme.
2
Marinate for at least 1 and up to 12 hours.
3
Preheat oven to 350 degrees F. Combine veal, pork and rabbit liver and kidneys with eggs.
4
Season with salt and pepper, garlic, parsley and thyme.
5
Strain brandy out of marinating bacon and add to stuffing, beating well.
6
Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end.
7
Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing.
8
Truss or pin rabbit together.
9
Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting.
10
Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours.
11
To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine.
12
Cut shoulders and haunch in two and serve on a bed of buttered noodles.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3 pound) rabbit, ribcage, saddle, and backbone removed, skin left intact, tenderloin reserved, kidneys and liver minced, 1 piece (1 pound) smoked bacon, rind removed, cut into long 1/2-inch square strips, 1/4 cup brandy, Freshly ground salt, and more.

Yes, Lapin Farci Provencale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lapin Farci Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions