The stuffed rabbit roll is a recipe that takes a bit of time at home because my daughter doesn’t eat it, so we have to find a moment when she’s not home to think about cooking it.
Sure, finding a rabbit with great flavor is not easy, but if you are fortunate enough to buy it from a farmer, the result will definitely be exceptional.
I really enjoy eating rabbit, but sometimes, really, those bought at the supermarket have no flavor at all.
I recommend preparing this recipe for special occasions or a nice dinner with friends, as you can prepare it in advance and then the oven cooking doesn’t require special attention, of course, you need to check it from time to time!
So if you like my recipe as much as I like making it, follow the entire procedure with the step-by-step photos, and I’m sure it will be a great success.
Now, there’s nothing left but to replicate the recipe, and if you do, feel free to send me your photos; I’ll post them on my fb page in your name.
Kcal 774 approximately per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Tools
- 1 Kitchen twine kitchen twine
Preparation of the Stuffed Rabbit Roll
First, buy a rabbit and have your trusted butcher debone it, as doing it yourself at home is not impossible but rather laborious.
Once deboned, it will be open and flat; at this point, lightly sprinkle with salt, cut off the protrusions of the 4 legs, 2 on one side and 2 on the other, and place them inside the rabbit, then add the sausage meat, which is well-seasoned enough not to need additional seasoning, finally wrap the rabbit onto itself from the widest part.
Once tightly wrapped, place the bacon slices side by side on a work surface, then put the rabbit roll on top and roll it along with the bacon slices, pressing them together well with your hands.
At this point, tie it with the kitchen string so that it doesn’t open during cooking….
…..wrap first in parchment paper, then in foil, and place in a baking dish.
Bake at 428°F for about 2 hours, then remove the papers and finish cooking for about 20 minutes until the bacon is browned.
