The rolled rabbit is a very light and tasty main course, stuffed with fennel and orange zest. The preparation is very simple, after being stuffed, it is browned in a pot and then finished cooking in the oven with the addition of a little vegetable broth and orange juice.

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Difficulty: Medium
Cost: Medium
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop, 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
0.4 cup dry white wine
salt
pepper

Tools

1 Pot
1 Small Pot
1 Baking Dish
1 Bowl
1 Grater

Steps

Grate the orange zest and garlic, finely chop the fennel or dill.
Mix in a bowl and add salt and pepper.
Debone the rabbit and spread the prepared herbs 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 heat and place it in a baking dish with the cooking juices.
Bake for an hour at 350°F.
Occasionally baste with the juices.

Once cooked, remove the rabbit from the oven and wait until it is warm before slicing.
Meanwhile, thicken the cooking juices in a small pot.
Place on a serving dish and serve with the juices.