Stuffed Rabbit

105 min
0 Persone
105 min
INGREDIENTI: per 0 persone
  • rabbit
  • potato
  • fennel , fresh
  • rosemary
  • sage
  • dry white wine
  • extra virgin olive oil
  • 2 slices ham , large
  • salt and pepper

Thoroughly clean the rabbit and cut the giblets into small pieces. Cut the potatoes into cubes. Put the giblets and potatoes in a pan with the oil, salt, pepper, rosemary, and sage and when half-cooked, sprinkle with dry white wine and allow to evaporate. Remove the mixture from the pan, wrap in a large slice of prosciutto and stuff the rabbit along with a small sprig of rosemary, some sage leaves and a clump of fresh fennel. Close the rabbit carefully to stop the filling leaking out and put it into an oiled oven-dish. Put in the oven (preferably a wood oven) and cook to perfection taking care to check and baste the rabbit several times. If the rabbit is very small, to avoid burning it, wrap the ends in aluminum foil, to be removed the last time you check the cooking.

Main courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more