Recipe for rabbit in aromatic crust
I could suggest many recipes to cook rabbit, but all the steps and pictures are needed. I could write them, but it wouldn’t be the same…
Today I propose rabbit in aromatic crust. A simple, unusual, and tasty recipe
In summer it can also be eaten cold; you just need to be careful to use the legs, to make consumption easier, or debone it and make meatballs that will then be crusted…
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Rabbit, breadcrumbs, herbs…
- 8 rabbit (8 legs or deboned pieces)
- 1 stale bread (1 large roll)
- 1 espresso cup almonds (Both with or without skin are fine)
- 1 tablespoon salted capers
- 1 tablespoon raisins
- 1 clove garlic
- 2 eggs
- 2 tablespoons cheese
- 1 bunch parsley
- 1 glass white wine
- to taste salt
- to taste olive oil
Tools
Steps
Sometimes it takes time to achieve something good
The first step is to place the rabbit in a baking tray with parchment paper, salt, oil, and a splash of white wine; start cooking until it’s done and the meat is tender
Toast the bread and chop it together with the other ingredients, leaving a not too fine grain.
Once the rabbit is cooked, pass it in the pre-beaten and salted eggs…
And then in the aromatic mix, you can either fry it or finish cooking in the oven, I prefer frying!
Your rabbit in crust is ready, just bring it to the table!
In case you have leftovers, it happens to me because I make plenty to avoid problems, I recover any leftovers; I was saying, if you have any leftover eggs and aromatic mix, mix them and…
crust a tomino cheese, or mozzarella…
Bake it or fry it as recommended above
Rabbit in crust
And cheese in crust with the leftovers.
It keeps in the fridge for two days easily, if with the excess, you don’t want to stuff them with cheese, you can make simple balls and fry them to offer as a snack.
