PAPILLOTES DE LAPIN PERSILLE



6 pieces of rabbit - 6 thin slices of smoked bacon - 100 g (0,22 lbs) of bacon bits - 1 clove of garlic parsley - 3 tablespoons of pastis.

Make a fine mince with garlic, parsley, salt and pepper.

Roll in the bacon cut into very small cubes with a small sharp knife, make slits (vertically) in the meat and slide in the bacon bits, still with the tip of the knife.

Sprinkle the pieces with the pastis rubbing the flesh well to make the perfume penetrate.

Sprinkle with thyme. 

Wrap each piece of rabbit with a slice of bacon previously returned.

Drizzle with olive oil. 

Wrap each small packet in a sheet of aluminum foil. 

Close well.

Put in the oven for 30 minutes. 

Serve as is or with fried tomatoes

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