The Stuffed Rabbit Roll is a beautiful and delicious way to serve rabbit at Sunday lunches. If you’re not skilled with a knife, have your butcher prepare it because it really is a precision job. The recipe might be part of Genoese cuisine, but this is how I prepare it, always the same way, with the ingredients I prefer that make this white meat very tasty. Good lard to wrap the rabbit, vegetables, bacon, and a filling with eggs and something else to stuff it.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 rabbit (deboned)
- 7 oz lard
- 7 oz sweet bacon
- 10 leaves Swiss chard
- 1 bunch herbs (rosemary, sage, bay leaf)
- 2 cloves garlic
- 1 egg
- 2 tbsp milk
- 1 oz breadcrumbs
- 2 oz grated Parmesan cheese
- 2 sprigs marjoram (fresh)
- 1 tsp fine salt
- 2 tbsp extra virgin olive oil
- 1 cup white wine
- 4 artichokes
- 4 potatoes
Tools
- Kitchen Scale
- Chopping Board
- Chopper
- Kitchen Twine
Steps
Take the deboned rabbit, wash and dry it. On a surface, prepare a sheet of parchment paper and cover it with slices of lard. Place the rabbit on top and spread it out well to be able to stuff it. Finely chop the rosemary, sage, bay leaf, and 1 clove of garlic, add a little salt and sprinkle the herbs on the meat, rubbing them in well.
Now prepare a filling by placing a roll soaked in milk and squeezed, grated Parmesan cheese, a clove of garlic, chopped marjoram, salt, and the egg into a bowl. Mix and spread half of this filling on the rabbit.
Cover with half of the bacon slices and place the washed and dried Swiss chard leaves on top. Spread the other half of the filling and finish with the remaining bacon slices. Roll the rabbit from the shorter side, ensuring that the lard covers the entire exterior well. Tie the roll tightly in several places, both horizontally and vertically, with kitchen twine.
Set the static oven to 320°F and place a small pot of water on the bottom to create humidity. In a large pan, brown the roll with a little oil; when well colored, deglaze with white wine. Place it on the baking pan with the browning base and cook for 2 hours. Half an hour before taking it out, add artichokes and potato wedges that you have halfway cooked in a pan with oil and the remaining half of the herbs. Once cooked, let it cool and cut into slices. Serve the STUFFED RABBIT ROLL with a side of artichokes and potatoes.
