No, I didn’t make the rabbit paupiettes. It was the traiteur(butcher/caterer) again. And actually, it was Jade’s idea to buy them. So un-American, but I guess she’s been eating rabbit at school for lunch and thinks it’s good. I have to admit, they looked good. A paupiette is a piece of meat, beaten thin and stuffed with vegetables, fruits or ground meat. In this case, ground pork.
When I got the paupiettes home, I just sprinkled with salt, pepper, olive oil and white wine. I roasted them in a 350 oven for 55 minutes, basting from time to time. If you would like to make these yourself, there is a recipe for them at the link below but it’s in French. I didn’t find anything in English. But do a search for “veal bundles” and you’ll get the idea. http://leflodessaveurs.canalblog.com/archives/2009/09/26/15196197.html
I did make a vegetable tian by layering slices of eggplant(steamed for 10 minutes), tomatoes and onion in a baking dish. I sprinkled it with salt, pepper, dried basil, thyme, fennel and rosemary then drizzled olive oil over all. I baked this at the same time with the rabbit. However, because the one oven is too small to take more than one baking dish, I had to use two. An American oven would be able to handle both dishes. Still, I love my Lacanche!
This was such an easy, yet elegant meal! It’s too bad that traiteurs, if available in the U.S., are so expensive. I think there’s a traiteur near you Laura; go for it!
Wine: Choose a light red wine like a Gamay