Rabbit Provencale Recipes

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RABBIT PROVENCALE



Rabbit Provencale image

Roasted hazelnuts make a rich natural thickener for this flavorful rabbit dish.

Provided by Martha Stewart

Categories     Dinner Recipes

Number Of Ingredients 13

1/3 cup olive oil
4 cloves garlic, peeled and sliced
1/4 cup chopped flat-leaf parsley
2 whole rabbits, cut into serving pieces
3 tablespoons brandy
2 cups dry white wine
Salt and freshly ground pepper
1 sprig fresh rosemary, chopped
1 sprig fresh thyme
1 bay leaf
1/2 cup blanched almonds
1/2 cup whole hazelnuts, toasted and skinned
2 slices fried bread

Steps:

  • Heat oil in a Dutch oven over medium heat. Add garlic, parsley, and rabbit pieces. Fry slowly until opaque but not brown, about 10 to 15 minutes. Turn often, being careful not to pierce skin.
  • Add brandy and cook for 1 minute. Add wine. The meat should be covered halfway with liquid; if not, add water. Add salt, pepper, and herbs and bring to a simmer. Lower heat and cover pot.
  • Meanwhile, using a mortar and pestle, crush nuts and fried bread to a rough paste. Stir into pot and continue to cook for 45 minutes, or until rabbit is tender.

LAPIN FARCI PROVENCALE



Lapin Farci Provencale image

A specialty of La Mere Bresson, Cannes, France

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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