Petit Rôti de Lapin = Small Rabbit Roast

Looking for a change and wanting some lean, white meat ?

Then, look for rabbit and veal. Some people don’t like it but for those of us who do like it, it makes a nice alternative to chicken.

The meat is firm and tasty and can be accommodated in a variety of ways. This time, I have chosen to stuff some saddle of rabbit with diced veal and prunes. This provides an extra tenderness without giving a sugary flavour to the meat. If you can find some pruneaux d’Agen ( prunes from the Agen region in Southwest France, not too far from Bordeaux), it is better as they are organic.

To make life easier, ask your butcher to de-bone the rabbit.

Serves 2:

1 saddle of rabbit

100g diced veal

3 pruneaux d’Agen, stoned

1 large onion, peeled and sliced in long strips

1 slice of smoked back bacon

1 tablespoon olive oil

1 small glass strong red wine
1. Prepare the stuffing : in a frying pan containing the oil, sweat the onion slices and then reserve, leaving the oil in the pan. Toss the veal for a few minutes and add the stoned prunes.

2. Spread the rabbit meat on a plate and place the stuffing in the centre, then roll the meat tightly and use the bacon to close the parcel. At this stage, you can use a wooden toothpick to hold the meat together.

3. Place the parcel in an oven-proof dish, cover with the wine and cook at 160C for 40 minutes.

4. Remove the toothpick, decorate with the onion strips and serve on a bed of petits pois.


Bon Appétit!
Tip: 

Depending on your appetite, this is sufficient for 2 people as the flesh is very firm, but you may wish to double the proportions.

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