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Stuffed Rabbit with Herbs, Pancetta and Parsley Jus Recipe
Stuffed Rabbit with Herbs, Pancetta and Parsley Jus
Pierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
Flavors of France
Total time: 1hr to 2hr
Oven temperature: 200-220° C (400-450° F)
Preparation time: 20 minutes
Cooking time: A little over an hour
Difficulty: Easy
Chef's Note

Bone the rabbit entirely, keeping only the saddle. Keep the front section for another use.


Lard d’Arnad - The Aosta Valley represents not only a region, but also a profusion of alpine flavours, including “lard d’Arnad,” which enjoys its own protected designation. To make it, pork fat is seasoned with salt, water, aromatic herbs and spices. The particular flavor of lard d’Arnad is due, among other things, to the diet of the hogs, which are fed on chestnuts, vegetables, flour and whey. Then the lard d’Arnad is enhanced by the addition of local flavors and preserved in brine in chestnut wood barrels, creating a product with an absolutely unique flavor that even merits its own festival, held each year on the last weekend of August.

Pancetta – Rolled Italian bacon, cured but not smoked

Ingredients for 4 servings
- 1 Rabbit, 1.5-1.8 kg (3-4 lb.), deboned
- 4 artichokes
- 160 g (6 oz.) Pancetta
- 160 g (6 oz.) lard d'arnad or unsmoked seasoned fatty bacon
- 1 tsp. anise seed
- 1 tsp. chopped thyme
- 1 tsp. chopped rosemary
- 1 tsp. chopped celery leaves
- 1 tsp. chopped fresh parsley
- 20 ml (4 tsp.) white wine
- Liver and kidneys from the rabbit
- 1 package of caul fat
- Aromatic garnish for the juice (carrot, onion, thyme, bay leaf, parsley, leek green)
- 1 large bunch of flat leaf parsley
  1. Clean and bone the rabbit; set aside the liver and kidneys;
  2. lay the rabbit flat on a sheet of caul fat 4 or 5 times larger than the piece of rabbit;
  3. begin the jus: brown the chopped carcass in a 200-220° C (400-450° F) oven ; add the aromatic ingredients so that they also color slightly. After browning, degrease the pan, deglaze with white wine, and add cold water to the top of the ingredients. Let reduce until the liquid has evaporated. Repeat the reduction process twice more. Remove the contents to a saucepan and cover once more with water. Let reduce by half.

Making the stuffing

  1. Chop, not too finely, the liver and kidneys of the rabbit; chop all the other ingredients for the stuffing;
  2. season the rabbit; stuff it; roll it up in the caul fat to make a nice plump package; tie gently and set aside.


  1. Begin cooking the rabbit in a skillet in some very hot duck fat;
  2. brown gently until evenly coloured – this will take about 10 minutes; finish in a 250° C (500° F) oven;
  3. let rest, wrapped in aluminum foil, to finish cooking.

Preparing the artichokes

  1. Turn the artichokes; quarter them and sauté in olive oil with 1/4 of an onion, chopped, 1 clove garlic, 100 ml (6 tbsp.) white wine and 100 ml (6 tbsp.) chicken stock.

Parsley dressing

  1. In a blender, purée the large bunch of flat-leaf parsley with 200 ml (3/4 cup) sunflower oil until it is smooth and a nice green color;
  2. season with salt and pepper;
  3. before serving, blend the mixture once more to make it frothy; serve with the rabbit.

Finishing the jus and arranging the plates

  1. Pour the jus through a strainer onto a little aniseed, thyme and rosemary; let infuse for 10 minutes;
  2. strain again; correct the seasoning;
  3. serve the rabbit warm with the jus as a first course;
  4. add a drizzle of olive oil and balsamic vinegar.
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