Rolled deboned rabbit stuffed with herbs
Rolled deboned rabbit stuffed with herbs
Get this quick and easy recipe from Made in Italy with Silvia Colloca.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
Ingredients
  • 1 kilogram boned Rabbit
  • Salt flakes and freshly ground Black pepper
  • 3 tablespoons Extra virgin Olive oil

  • 200 millilitres White wine
  • Stuffing

  • 3 tablespoons Extra virgin Olive oil

  • 1 brown Onion, roughly chopped

  • 1 Carrot, roughly chopped

  • 1 Celery stick, roughly chopped

  • 2–3 sprigs Thyme

  • 30 grams smoked Pancetta or speck, diced

  • 2 teaspoons Fennel seeds

  • The Rabbit livers (ask your butcher to reserve them for you)
  • 250 grams Pork sausage meat, removed from its casing

  • Salt flakes

  • 150 millilitres White wine
Method
  1. To make the stuffing, heat the olive oil in a large frying pan over medium heat, add the onion, carrot, celery and thyme and cook for 2–3 minutes or until softened. Add the pancetta or speck and cook together until most of the fat has rendered and the meat is starting to turn crispy. Add the fennel seeds, livers and sausage meat and brown well for 3–4 minutes, breaking up the sausage meat with a wooden spoon. Season with a pinch of salt. Pour in the wine and cook over medium–high heat for 2–3 minutes or until the alcohol has evaporated. Reduce the heat to low and cook for a further 15–20 minutes or until the meat is cooked through. Remove from the heat and allow to cool completely. Discard the thyme sprigs. If you like, you can make the stuffing the day before and rest it in the fridge, wrapped in plastic film
  2. To assemble the dish, place the boned rabbit on a large wooden board and season it with salt and pepper. Spoon the cooled stuffing down the centre, then tie the rabbit securely with kitchen string to enclose the filling
  3. Heat the olive oil in a large flameproof casserole dish over medium–high heat and brown the stuffed rabbit on all sides, then pour in the wine and cook for 2–3 minutes or until the alcohol has evaporated. Reduce the heat to low and cook, covered, for 45–50 minutes, turning the rabbit once, and basting occasionally with the pan juices
  4. Remove the casserole dish from the heat and rest the rabbit in its juices for 20 minutes before carving

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