The stuffed rabbit is one of the porchetta-style variants in which at my house, we often season and cook some types of meat.
I often make this dish maybe for Sunday lunch or for a dinner where I want to impress.
Of course, the rabbit requires some patience and deboning, or you can have your trusted butcher do it, which will surely be faster.
I took advantage of my personal butcher “my husband” to debone my rabbit, no one beats him at these things!!
A medium-large rabbit will satisfy 4 people if you don’t roll it too tightly inside, but roll it well on itself.
For this type of preparation, I advise you to season and roll it the day before for the next day’s lunch, or in the morning for dinner, so that during the hours in the fridge it will absorb the flavors well and after cooking it will be exceptional!!!
If you make any of my recipes, send me pictures, and I will publish them on my page with your name.
Let’s start our recipe by following the directions, and I’m sure you’ll really like the rabbit in this version.
Approx. 405 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Slow burn
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Stuffed Rabbit
- 1 medium-large rabbit
- to taste salt
- pepper
- 5 cloves crushed garlic
- chopped rosemary
- 1 1/2 sprig white wine
- 4 tablespoons extra virgin olive oil
- kitchen string
Preparation of Stuffed Rabbit
First, buy a rabbit and have it deboned by your trusted butcher, because doing it yourself at home is not impossible, but quite laborious.
Once deboned, it will be open and spread out, at this point sprinkle it all with salt, pepper, chopped rosemary, and crushed garlic.
Once seasoned, roll the rabbit lengthwise tightly and then tie it well with kitchen string.
Take a non-stick pan with high edges, heat the oil, and place the rabbit in it, browning it on all sides for a few minutes.
Once the meat is browned, add a sprinkle of salt and a pinch of pepper, then add the white wine, cover with a lid, and let it cook for at least 1.5 hours on medium heat, checking the cooking.
Once cooking is complete, transfer the rabbit to a board, remove the string, slice it, and return it to the pan where there will still be some liquid. If not, add a little water and cook for just 4-5 minutes, enough time to heat the meat, which will have slightly cooled during slicing.
Serve hot and enjoy your meal!
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