A specialty of La Mere Bresson, Cannes, France
Recipe courtesy of Graham Kerr
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme. Marinate for at least 1 and up to 12 hours.

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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Halibut Provencale

Recipe courtesy of Robert Irvine

Beef Provencale

Recipe courtesy of Food Network Kitchen

Tuna Provencale

Recipe courtesy of Daniel Boulud

Lambcarre Provencale

Recipe courtesy of Graham Kerr

Artichoke Provencale

Recipe courtesy of Michael Jackson

Poulet Farci Truffiere

Recipe courtesy of Graham Kerr

Carre de Porc Farci

Recipe courtesy of Graham Kerr

Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin)

Recipe courtesy of Patricia Wells

Lapin a la Dijonnaise

Recipe courtesy of Daniel Boulud

Browse Reviews By Keyword