The Stuffed Rabbit Roll is a lovely and tasty way to serve rabbit at Sunday lunches. If you are not skilled with a knife, have your butcher prepare it because it requires real precision. The recipe may be part of Genoese cuisine, but this is how I make it: always the same method, with the ingredients I prefer that make this white meat very flavorful. Good lard to wrap the rabbit, vegetables, pancetta and a filling with egg and a few other ingredients to stuff it.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 2 Hours
- Portions: 8 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 605.51 (Kcal)
- Carbohydrates 19.45 (g) of which sugars 1.51 (g)
- Proteins 32.53 (g)
- Fat 43.21 (g) of which saturated 10.47 (g)of which unsaturated 17.74 (g)
- Fibers 4.88 (g)
- Sodium 443.65 (mg)
Indicative values for a portion of 225 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
- 1 rabbit (deboned)
- 7 oz lard
- 7 oz sweet pancetta
- 10 leaves Swiss chard leaves
- 1 bunch aromatic herbs (rosemary, sage, bay leaf)
- 2 cloves garlic
- 1 egg
- 2 tbsp milk
- 1/3 cup bread crumbs (crumb)
- 1/2 cup grated Parmesan
- 2 sprigs marjoram (fresh)
- 1 tsp fine salt
- 2 tbsp extra virgin olive oil
- 7 fl oz white wine
- 4 artichokes
- 4 potatoes
Tools
- Kitchen Scale
- Cutting Board
- Chopper
- Kitchen Twine
Steps
Take the deboned rabbit, wash and dry it. On a work surface prepare a sheet of parchment paper and cover it with the slices of lard. Place the rabbit on top and spread it out well so you can then stuff it. Finely chop the rosemary, sage, bay leaf and 1 clove of garlic, add a little salt and sprinkle the herbs over the meat, rubbing them in well so they penetrate.
Now prepare a filling by placing in a bowl a roll soaked in milk and squeezed out, the grated Parmesan, one clove of garlic, the torn marjoram, salt and the egg. Mix and spread half of this filling over the rabbit.
Cover with half of the slices of pancetta and place the washed and dried chard leaves on top. Spread the other half of the filling and finish with the last slices of pancetta. Roll the rabbit from the shorter side, making sure the lard covers the entire outside. Tie the roll tightly with kitchen twine at several points, both horizontally and vertically.
Preheat a conventional oven to 320°F and place a small pot of water on the bottom to create humidity. In a large skillet brown the roll with a little olive oil; when well browned, deglaze with the white wine. Place it on a baking tray with the pan juices and bake for 2 hours. Half an hour before removing it from the oven, add the artichokes and potato wedges — which you will have brought to half-cooked in a pan with oil and the remaining herbs — to the tray. Once cooked, let it cool and slice. Serve the STUFFED RABBIT ROLL accompanied by the artichokes and potatoes.
