Today’s recipe, the Stuffed Rabbit Roll, is about a truly delicious meat that is often consumed in my family. Rabbit meat, generally dry, is softened by the presence of pork and omelet in the stuffing. To make the Stuffed Rabbit Roll, the meat must be deboned, so you can ask your trusted butcher to do it, or you need to arm yourself with a sharp little knife and patience and do it yourself, as I did. Ideal for serving at Christmas, New Year’s, and Easter. Oven-baked rabbit roast is also good for Sunday lunch.

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Difficulty: Medium
Cost: Medium
Preparation time: 40 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

343.98 Kcal

calories per serving

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Energy 343.98 (Kcal)
Carbohydrates 0.23 (g) of which sugars 0.04 (g)
Proteins 38.81 (g)
Fat 18.69 (g) of which saturated 8.56 (g)of which unsaturated 9.43 (g)
Fibers 0.06 (g)
Sodium 658.36 (mg)

Indicative values for a portion of 162 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 the Stuffed Rabbit Roll

1 whole raw rabbit
10.5 oz pork (one strip)
3 eggs
1 clove garlic
1 bunch parsley
1.75 oz grated Parmesan cheese
0.85 cup white wine
1 knob butter
to taste salt
to taste pepper
3 leaves sage
1 sprig rosemary

What You Need for the Stuffed Rabbit Roll

1 Bowl
1 Pan
1 Whisk
Kitchen string
Knives
1 Baking pan
Aluminum foil

Steps for the Stuffed Rabbit Roll

The first thing to do is to debone the rabbit with a very sharp knife. Ensure all the bones have been removed. Alternatively, buy a pre-deboned rabbit or have your trusted butcher debone it.
Prepare an omelet, cracking the eggs into a bowl and whisking them. Add finely chopped garlic and parsley, grated cheese, salt, and pepper.
Pour some oil into a pan, and once hot, add the eggs. Let them set, then flip to the other side. Wait a few minutes and turn off the heat.
Place the deboned meat on a surface, pound it with a meat tenderizer, and season it with salt. Place the omelet on top, trying to cover the entire surface.
Place the strip of pork on the omelet and start rolling. Tie the rabbit roll with kitchen string.
In a pan, melt butter or oil and let it heat up. Add the roll and let it brown on all sides over high heat.
Remove the rabbit from the pan and place it in a rectangular baking dish. Pour the wine over it, add sage, rosemary, salt, and pepper.
Cover with aluminum foil and bake in the oven for about 1 and a half hours, turning the rabbit halfway through cooking. Occasionally prick the meat with a fork.
If the wine dries out, add a little more. The rabbit will be ready when the meat is well cooked.
At this point, take it out of the oven, let it cool slightly, and cut the Stuffed Rabbit Roll, placing it on a serving platter and drizzling it with its own juices.
If desired, by adding a little flour, this can be thickened to form a creamy sauce.
Let the meat cool slightly, slice it, and serve. Enjoy your meal!

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