1. bacon finely cut into cubes. Season rabbit meat with salt and season with pepper. Brown meat and bacon in a frying pan in 1 tbsp olive oil for 1 minute, remove from frying pan and set aside.
Peel shallots and garlic and cut into fine slices. Clean chanterelles, rinse, drain and place on paper towels to dry. Rinse beans in a sieve with cold water and drain well. Rinse tomatoes and cut in half. 3.
Heat 3 tbsp. olive oil in a large frying pan. Sauté chanterelles for 3 min. Add shallots and garlic and sauté for 2 min. Add white wine and chicken stock. Add beans and let them boil once, season with salt and pepper.
Stir in the parsley at the end. Remove the vegetables from the broth with a skimmer, drain well and place in a bowl. Stir vegetable broth with remaining olive oil to make a sauce.
4. Lay 4 sheets of parchment paper side by side on the surface, brush lightly with oil and top each with a second sheet. On the center of each sheet, place a quarter of bean and mushroom vegetables, 6 tomato halves, 1 rabbit back tenderloin, a quarter of bacon, and 2 thyme sprigs form each. Close the sheets over the filling to form parcels, leaving a small opening free, twist the ends tightly together. Pour the vegetable sauce through the opening into the parcels. 5.
Close the parcels tightly, place them on a baking tray and bake in a heated oven.
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