Rabbit roll stuffed with wild herbs. The roll is one of those recipes that surprises you, you proceed meticulously and hope that everything goes well. The deboned rabbit lends itself wonderfully to this recipe. Tender and delicate meat that pairs well with the aromatic notes of wild herbs. It is in this season they unleash their full potential. An old recipe retrieved from the old Piedmont cooking books. I am a lover of traditional Italian recipes, and this one is a proud part of my collection.
I used a naturally raised rabbit, fed with hay in the winter, fresh grass in the summer, and grain flakes. I picked the herbs from my garden as I allow them to grow abundantly to be able to harvest them whenever I need.
I used to cook it in the wood-fired oven like all my roasts. After baking bread, I would place the terracotta pot with a lid in a corner of the oven and leave it until the morning, it would cook by falling temperature, slightly smoky flavor, full of aroma, and very tender. Over time, it has been the cooking method that has given me the most satisfaction in terms of aroma and texture.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
A rabbit and wild herbs…
- 1 whole rabbit, raw (Deboned. The butcher will take care of everything.)
- 1 omelet (Made with 4 eggs, nettles, borage, chives, and wild arugula. Depends on the herbs found in the field. Chopped and mixed with beaten and salted eggs, no pre-cooking.)
- 6 slices cooked ham
- 7 oz fontina cheese (Cut into sticks)
- 1 tsp aromatic herbs (thyme, oregano, and rosemary.)
- 1 cup mirepoix (Cut into large pieces)
- 1 glass wine (I prefer rosé, but use whatever you like best. I recommend a wine not too strong to not overpower the aromas.)
- to taste salt
- to taste olive oil
Tools
- Pans
- Cutting Boards
- Kitchen Twine
- Roast Nets
- Plates
Steps
After preparing the omelet, lay out the rabbit on the cutting board, cover with ham, the omelet, cheese, salt, and sprinkle with chopped aromatic herbs; both dried and fresh work well.
Roll and tie carefully.
Sauté in olive oil, then add the mirepoix…
The glass of wine, I prefer rosé, but use what you prefer. I recommend a wine not too strong to not overshadow the aromas.
Add a teaspoon of coffee powder; it will help harmonize the aromas. Try to believe it! Proceed with cooking and let cool.
Remove the twine or net and slice. Avoid cutting it when it’s freshly cooked. You might ruin the slices. Arrange on the serving plate with the sauce and blended vegetables. You won’t need to add any thickeners. Serve with a field greens salad.
Like all meats, it should be stored in the refrigerator. Sliced, I also store it in the freezer in single-serving containers. Variations could be in using different herbs from those listed, you collect what you find. Even spinach or chard works well. Naturally, the flavor is slightly altered. In any case, with excellent results. You can also use a deli net instead of tying it with twine, which is certainly easier to proceed with.
FAQ (Frequently Asked Questions)
Can I cook the roll in the oven?
If you prefer to cook in the oven, use a covered baking dish, preferably terracotta, first roast and then proceed with slow cooking.
