Cut smoked bacon into narrow strips, finely chop 4 cloves of garlic, finely dice onion and carrots, chop rabbit liver.
Heat 2 tbsp oil in a frying pan, sauté onion, garlic and carrot cubes, add bacon strips. Fry the liver briefly. Remove the frying pan from the stove. Season vigorously with pepper. Cool down the quantity. Rub rabbit with a little bit of olive oil. Season outside with pepper and season with salt. Fill with the cooled down farce. Place quartered lemons and garlic cloves with the peel in a roasting pan. Place the rabbit on top.
Drinking suggestions: strong red wine from the Languedoc-Roussillon region.
Our tip: use bacon with a subtle smoky note!
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