Lapin Farci aux Herbes from Memories of Gascony by Pierre Koffmann

Name: Lapin Farci aux Herbes from Memories of Gascony by Pierre Koffmann
Ingredients: 1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned, with its liver, kidneys, heart and lungs; 100 g/4 oz small shallots; salt and freshly ground pepper; 2 egg yolks; 2 slices of white bread, made into breadcrumbs; 2 garlic cloves, chopped; 1 handful of mixed fresh herbs (including parsley, chives and chervil), coarsely chopped; 50 g/2 oz bayonne ham, chopped; 100 g/4 oz goose fat; 100 ml/4 fl oz dry white wine; 20 g/¾ oz butter

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Preheat the oven to 200°C/400°F/gas 6. Make the stuffing: heat half the goose fat in a frying pan, put in the rabbit liver, kidneys, heart and lungs and fry until browned. Chop them finely and...

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Ingredients

1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned, with its liver, kidneys, heart and lungs
100 g/4 oz small shallots
salt and freshly ground pepper
2 egg yolks
2 slices of white bread, made into breadcrumbs
2 garlic cloves, chopped
1 handful of mixed fresh herbs (including parsley, chives and chervil), coarsely chopped
50 g/2 oz bayonne ham, chopped
100 g/4 oz goose fat
100 ml/4 fl oz dry white wine
20 g/¾ oz butter