Here’s an innovative way to serve rabbit; the only problem is that to obtain the Rabbit Roll wrapped in bacon, you need to debone it completely, which is quite a lengthy and not very easy operation. The best thing is to ask your butcher if they can do this for you. In this recipe, I used a delicious broccoli stuffing with the addition of some slices of Colonnata lard to enrich its flavor.

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Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour 30 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

2.4 lbs whole rabbit, raw (deboned)
14.11 oz broccoli (already boiled)
1.76 oz Colonnata lard
5.29 oz provola cheese
4 tbsps rice (raw (approximately 2.8 oz))
7.05 oz tomatoes
4 pinches fine salt
1 pinch black pepper (ground)
2 tbsps olive oil
1 tsp garlic (granulated)
5.29 oz bacon (sliced)
4 sprigs rosemary

Preparation

Carefully debone the rabbit (or ask your trusted butcher to do it if possible).
Place it on a surface covered with parchment paper.
Cover the rabbit with another sheet of parchment paper and pound it with a meat tenderizer to thin it out.
At this point, remove the parchment paper covering the rabbit and salt the surface.
Cover with cheese slices.
In a mixer, blend the broccoli together with the tomato, two pinches of salt, a pinch of pepper, and two tablespoons of oil until very fine. Now place the mixture in a bowl and add the raw rice. Spread this cream over the cheese.
Cut a slice of Colonnata lard about half an inch thick.
Cut the lard into strips and place it over the broccoli mixture.
Roll up the rabbit using the parchment paper to help.
To wrap the rabbit roll better in bacon, I recommend placing the strips as shown in the photo and then rolling the meat over them.
This way, the rabbit roll will be well wrapped in bacon.
Now tie the roll well with kitchen twine, placing two rosemary sprigs on top and two underneath.
Place the roll on a baking tray covered with parchment paper, and cook at 355°F for about an hour.
Enjoy your meal!