LAPIN A LA PROVENCALE (easy version)



If you want an alternative to the usual beef/chicken/pork and have a butcher that provides it (you can find adress on the internet usually), rabbit is an excelent meat. As they eat only grass it is particularly healthy and lean.

For 4 persons,

2 rabbbits
6 tomatoes
1 large onion
glass of dry white wine (not too bad quality)
smoked bacon cut in big dice 
herbs : rosemary, thyme, bay leave in quantity










The rabbit you can get from the butcher, may not be cut, in that case, that tutorial will help you.

http://www.marmiton.org/pratique/techniques-culinaires-video-cuisine_decoupe-du-lapin.aspx

Before starting, marinate the cut pieces of rabbit in the thyme, rosemary, salt and olive oil. That will make the whole difference.

When the rabbit is well marinated, stir fry together rabbit and bacon. When the meat is totally white, add the wine and let cook few more minutes

Remove the rabbit, and add fresh oil to the pan and stir fry the onions then add the tomatoes and the rest of herbs. Then the rabbits.
Nothing more to do. Add some water to keep the sauce and cook at medium heat for 50 minutes or so.

I served with a side of mash.

If you are only 4, but no guests, 1 rabbit is enough. French etiquette :  if you have guests, keep in mind you want to serve them the legs which are the best parts (keep shoulders and middle part for yourself unless they specifically ask for it.