Lapin Farci aux Herbes from Memories of Gascony by Pierre Koffmann
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
- salt
- freshly ground pepper
- 100 g/4 oz small shallots
- 2 egg yolks
- 2 slices of white bread, made into breadcrumbs
- 50 g/2 oz bayonne ham, chopped
- 2 garlic cloves, chopped
- 1 handful of mixed fresh herbs (including parsley, chives and chervil), coarsely chopped
- 100 g/4 oz goose fat
- 100 ml/4 fl oz dry white wine
- 20 g/¾ oz butter
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