The rolled rabbit is a very light and tasty second course, stuffed with fennel and orange zest. The preparation is very simple, after being stuffed, it is browned in a pan and then finished cooking in the oven with the addition of very little vegetable broth and orange juice.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs whole rabbit, raw (deboned)
- 1 clove garlic
- 3 sprigs wild fennel (or dill)
- 1 orange
- 2 tbsps extra virgin olive oil
- 1 cup vegetable broth
- 3.4 oz dry white wine
- salt
- pepper
Tools
- 1 Pot
- 1 Small Pot
- 1 Baking Pan
- 1 Bowl
- 1 Grater
Steps
Grate the orange zest and the garlic, finely chop the fennel or dill.
Combine in a bowl and add salt and pepper.
Debone the rabbit and spread the prepared spices all over the inside.
Roll tightly.
Tie with kitchen string and place in a pan with the oil.Brown on all sides. Deglaze with the white wine and wait for the alcohol to evaporate.
Add the broth and orange juice.
Remove from the heat and place it in a baking pan with the cooking juices.
Bake in the oven for an hour at 350°F.Occasionally baste with the juices.
Once cooked, remove the rabbit from the oven and let it cool before slicing.Meanwhile, thicken the cooking juices in a small pot.
Place it on a serving plate and serve with the juices.
ATTENTION: consult the Italian Celiac Association guidelines and read the ingredients carefully, to ensure they do not contain gluten contamination
Advice
Dill can be used as a substitute for fennel.
It keeps for 3 days in the refrigerator.
It keeps for 3 days in the refrigerator.
It keeps for 3 days in the refrigerator.
It keeps for 3 days in the refrigerator.
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