Ingredients

One whole rabbit
8 to 10 cloves of garlic
2 pounds of tomatoes
2 onions
Herbes de Provence, 1 mint leaf, 2 sage leaves, 1 laurel leaf
2 to 3 tablespoons of olive oil
1 tablespoon of butter
Fresh pepper and salt
Fresh lemon
1/2 pound of pork bacon
1/4 pound of veal meat, ground
1/2 pound of spicy sausage, ground
Garlic bread crumbs
Shallots (several)
1 egg
1 small can tomato sauce (organic preferred)

Fresh peas (side dish)

Preparation

Preheat the oven to 350 degrees.
Put the bacon in a pan full of water and let it "breathe" for 3 hours.
Put it with all the Herbs de Provence (tablespoon) in a casserole covered with olive oil.
Bring it to boil and let it rest for 15 minutes.
Filter the juice through a passoire (or other strainer).
Peel and cut the onions finely.
Peel the tomatoes; cut them into four pieces.
Brown the onions in a pan with some olive oil; add the tomatoes, add salt and fresh pepper.
Make into a light bouillon for 15 minutes, then reduce it until the sauce becomes thicker.
Leave it on the side.
Salt and then add fresh pepper to the whole outside of rabbit.
Add freshly squeezed lemon, salt and coarse salt - from the sea if possible - to the inside of the rabbit.
Slice the garlic cloves and put them inside the rabbit.

Separately make the stuffing

Combine:
1/4 pound of veal meat (ground)
1/2 pound of spicy sausage (ground)
1/2 ounce garlic bread crumbs
Shallots minced (2)
Teaspoon (or to taste) Herbes de Provence (rosemary, laurel, sage, mint, thyme)
Salt and pepper

Mix the stuffing as you add one egg and one small can of organic tomato sauce.

Stuff the belly of the rabbit with this mixture.

Pour the thickened bouillon over and bake it for 40 minutes.

Add all the side ingredients, and also the cooked fresh peas and remaining cooked shallots when it is ready to serve.

Serve hot.

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Bon Appétit!

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Chef's Note:

This dish is from the South West of France and also very popular in the Catalán region of Spain. It is best is served at our house, or at Manresa Restaurant in Los Gatos. Chef David Kinch at Manresa serves many French-influenced dishes, and dishes from the Catalonia region of France and Spain.