Hunter-style rabbit rolls are a different way to cook rabbit that I, as well as my husband and son, really enjoy.
If you are also a fan of this type of meat, I recommend trying my recipe!
I prepared these rolls with rabbit loins and made them with an idea from my husband, who generally comes up with ideas when it comes to meat, being a good butcher!
Simply buy the rabbit loins and remove the central bone, at which point you’ll have two meaty pieces of meat to work on each piece.
If you prepare them in advance, even the day before, you can put them in the fridge and they will get even more flavorful for when you go to cook them.
This recipe will surely impress, try it to believe it!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 390 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Hunter-style Rabbit Rolls
- 4 Rabbit loins
- to taste salt
- 8 cloves garlic
- 3 tablespoons extra virgin olive oil
- to taste pepper
- to taste rosemary
- 14.11 oz peeled tomatoes
Preparation of Hunter-style Rabbit Rolls
First, peel the garlic cloves, chop them into pieces, and put them in a tall glass with 2 tablespoons of extra virgin olive oil. Blend them with an immersion blender and set aside.
Take the rabbit loins and work on them to remove the central bone as shown in the photo, at which point you’ll have two halves.
Once all the loins are boned, place them side by side on a work surface and season them with the previously blended garlic, salt, and pepper. Roll them up on themselves to create a small sausage.
Seal the small sausage with toothpicks as shown in the photo, cut them into rolls between each toothpick, so that each roll remains closed with a toothpick.
Once all the rolls are made, put 3 tablespoons of extra virgin olive oil in a high-sided non-stick pan and slightly brown the rolls, turning them in the pan.
Once browned, add the pureed tomatoes, ground pepper, rosemary, adjust the salt, and let cook covered over low heat for about 50 minutes, checking the cooking.
Once cooking is complete, the rolls should have a slightly reduced and creamy sauce.
Serve hot and enjoy.
