2 rabbit legs (or 4 paws); 4 slices bacon; 1 cup white wine vinegar; 2 tbsp olive oil; a couple of dry mushrooms (the original uses fresh); half a garlic bulb; a couple of sprigs of thyme, a bay leaf; salt, rose pepper
Parchment Rabbit (Lapin en papillote)
Soak the mushrooms in cold water for 2 hours. Sprinkle the rabbit legs with salt and pour over the oil and vinegar. Leave them to marinate for a couple of hours. Lay the bacon slices, sliced garlic, rabbit legs, more garlic, thyme, chopped mushrooms and more bacon on some parchment paper. Wrap the rabbit up and cook it on a baking tray or frying pan at 300°C for 15 minutes. Serve immediately.