Rabbit provençale


Wrap each rabbit thigh with the pancetta.
Grease everything with oil and season with salt, pepper and finely chopped garlic.
Leave in the fridge for 3 hours.
Meanwhile, ignite and set the barbecue to a chamber temperature of 120/130 °C (248/266 °F).
When the barbecue has reached the above-stated temperature, place the rabbit inside it and cook the meat to a temperature of 70/72 °C (158/161 °F) in the centre, smoking it slightly with a sweet wood (for example: apple or cherry).


for 2 people
  • 4 rabbit thighs
  • 4 thin slices of pancetta
  • 2 tablespoons of dried Herbes de Provence
  • salt (around 8/10gr. for each kg of meat)
  • pepper (around 1gr. for each kg of meat)
  • 1 garlic clove
  • apple or cherry wood (smoking)


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