Rabbit Provençale

Ingredientes

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  • 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)

Preparación

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).