Here’s an innovative way to present rabbit, the only problem is that to achieve the Rabbit Roll Wrapped in Bacon, you need to completely debone it, and the process is quite long and not very easy. The best thing is to ask your butcher if they can perform this action. In this recipe, I used a delicious broccoli filling with the addition of some slices of Colonnata lard to enrich the flavor.

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)
3 1/2 cups broccoli (already boiled)
1.8 oz Colonnata lard
5.3 oz provola cheese
4 tablespoons rice (raw (about 80g))
7 oz tomatoes
4 pinches fine salt
1 pinch black pepper (ground)
2 tablespoons olive oil
1 teaspoon garlic (granular)
5.3 oz bacon (sliced)
4 sprigs rosemary

Preparation

Carefully debone the rabbit (or if you can, have your trusted butcher debone it for you).
Place it on a surface covered with parchment paper.
Cover the rabbit with another sheet of parchment paper and use a meat tenderizer to flatten it.
At this point, remove the parchment paper covering the rabbit and salt the surface.
Cover with slices of cheese.
In a blender, blend the broccoli together with the tomato, two pinches of salt, a pinch of pepper, and two tablespoons of oil until very fine. Now put the mixture in a bowl and add the raw rice. Spread this cream over the cheese.
Cut a slice about half an inch thick of Colonnata lard.
Cut the lard into strips and place it on top of the broccoli mixture.
Roll the rabbit using the parchment paper to help you.
To better wrap the rabbit roll with bacon, I suggest placing the strips as shown in the photo and then rolling the meat on top.
This way, the rabbit roll will be well wrapped in bacon.
Now, tie the roll tightly with kitchen twine, placing two sprigs of rosemary on top and two underneath.
Place the roll on a baking tray covered with parchment paper, cook at 356°F for about an hour.
And enjoy your meal!