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Chef Géraud Fabre share’s of France-Soir shares his recipe for casserole de lapin de provençale.
“I prefer the flavour and texture of wild rabbit, but for the restaurant we use farmed,” says Fabre.
Note: Ask your butcher to prepare the nrabbit. At France-Soir, they use rabbit stock instead of chicken, for a richer flavour. The braising time may vary depending on size of rabbit. If not tender, return to oven and braise for an extra 30 minutes or until tender.
