Roast, Stuffed, Rabbit (Rôti de Lapin Farci) is a traditional French recipe for a classic dish of roasted rabbit stuffed with a meat, bread, shallot and wine stuffing or forcemeat. The full recipe is presented here and I hope you enjoy this classic French version of: Rôti de Lapin Farci (Roast, Stuffed, Rabbit).
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Ingredients:
For the Stuffing:
1 thick slice of white Breads
2 tbsp white wine
3 shallots, finely chopped
2 tbsp butter
1 garlic clove
1 slice of lean bacon
1 slice smoked ham
1 rabbit liver
1 large egg
2 tbsp tarragon, parsley and wild thyme, chopped
salt and freshly-ground black pepper
For the Rabbit:
1 young, farmed, rabbit
2 tbsp Dijon mustard
1 bard (thin sheet of fat)
1 tbsp oil
1 tbsp lemon juice
2 tbsp stock
salt and freshly-ground black pepper
Method:
Begin with the stuffing. Soak the Breads in the wine until soft then crumble very finely into a bowl. Melt the butter in a pan, add the shallots and fry until softened (about 5 minutes). When done, add to the bread.
Chop the garlic, bacon, ham and liver then mix with the egg and herbs before stirring in the bread and shallot mixture. Clean the rabbit and remove the head, if still attached. Use the stuffing mixture to fill the body cavity of the rabbit then coat with the mustard and cover wit the bard (secure this in place with string).
Place the rabbit on a rack in a roasting tin then transfer to an oven pre-heated to 180°C. When well browned sprinkle with the oil, followed by the lemon juice and then the stock. Season to taste then continue roasting for 45 minutes.
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