The rabbit roll with asparagus is a rich and tasty main course, suitable for special occasions, such as a Sunday lunch or for Easter. Compared to a simple roast, the meat roll allows you to vary the stuffing and bring a new and surprising flavor to the table.
It is a simple dish to prepare provided you have the butcher debone the rabbit, as this is the only somewhat complex operation in this recipe. In some well-stocked supermarkets, you can also find the rabbit already deboned and ready to be stuffed and cooked as a roll.
The stuffing of the rabbit roll can vary, ranging from a simple mix of aromatic herbs and a few slices of bacon to this recipe with asparagus.
In its simplest version (just with the aromatic herbs), the rabbit roll is also suitable to be eaten cold, thinly sliced, as an appetizer.
If you like rolls, you can also try
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Easter
- Energy 195.56 (Kcal)
- Carbohydrates 5.42 (g) of which sugars 1.35 (g)
- Proteins 23.26 (g)
- Fat 8.90 (g) of which saturated 1.17 (g)of which unsaturated 1.40 (g)
- Fibers 1.52 (g)
- Sodium 549.79 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rabbit Roll with Asparagus
- 1 rabbit (deboned weighing about 2.2 lbs)
- 500 g asparagus
- 70 g bacon
- 4 red spring onions
- 25 g breadcrumbs
- 3 sprigs marjoram
- 2 sprigs rosemary
- 1 clove garlic
- 1/2 glass dry white wine
- 3 tablespoons extra virgin olive oil
- to taste salt
- 1 lemon (untreated)
Preparation of Rabbit Roll with Asparagus
To prepare the rabbit roll with asparagus, first clean the asparagus by removing the woody part and washing them well under cold water.
Cut the asparagus into chunks
Sauté them in a pan with a drizzle of EVO oil and the chopped garlic clove. Salt them and cook for 5 minutes
Once the asparagus are cooked, roughly chop them with a knife
If the butcher also left you the liver with the rabbit, sauté it in the same pan as the asparagus and finely chop it, adding it to the asparagus.
Chop the bacon with a knife and add it to the filling
Chop half of the aromatic herbs and add them to the asparagus and bacon
In a bowl, mix all the filling ingredients with the breadcrumbs
Spread all the stuffing over the deboned rabbit
Roll it tightly from the short side
Tie the rabbit roll with kitchen string
In a large saucepan, brown the rabbit roll with a drizzle of oil, turning it on all sides. Salt, deglaze with the white wine, and let it evaporate
Wash the spring onions and cut them into wedges about 1-1.5 inches long
Add to the browned roll the spring onions, the rest of the aromatic herbs, and some lemon zest
Cover and cook over medium heat for about an hour.
Once cooked, free the rabbit roll with asparagus from the string, slice it, and serve it with the spring onion sauce.
FAQ
When I slice the roll, the slices break. What can I do?
To cut thin and perfect slices, it is ideal to prepare the roll the day before, let it cool in the fridge, and slice it when it’s well chilled. Later, you can heat the slices together with the meat sauce and serve them hot.
