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Rabbit parcels with tomato confit

  1. Cut the rabbit into 8 pieces.
  2. Chop the tomatoes in half and put them in the roasting tray.
  3. Put in the oven at 180° for 45 minutes.
  4. Make up the parcels by placing the following on a slice of bacon: a piece of rabbit, then a slice of liver, a slice of lemon and a sprig of thyme.
  5. Wrap and then tie up with twine.
  6. Brown the parcels in olive oil in the stew pan. Season with salt and pepper.
  7. Add the white wine, water, bayleaf and garlic. Cook for ¾ hour on the simmer plate. The sauce should reduce.
  8. When the tomatoes are well-roasted, take out the skins.
  9. Pass the pulp through the food mill, season with salt and pepper and keep hot.
  10. Remove the twine from the parcels and arrange them for presentation covered in sauce together with the tomato confit and some fresh pasta.


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  • A 1.2 kg rabbit and its liver
  • 8 thin slices smoked bacon
  • 1kg well-ripened tomatoes
  • 1 unwaxed lemon
  • 6 cloves garlic
  • Thyme, bay leaf
  • Olive oil
  • 1 glass white wine


  • enamelled cast-iron flat stew pan
  • roasting tray
  • chopping board
  • large knife
  • food mill
  • pudding basin
  • kitchen twine