Monday, February 09, 2009

Coniglio ripieno al forno

We had always wanted to try this recipe and it turned out to be a very impressive meal...

If you can't find a boned rabbit, the deboning of a rabbit can be watchd here on YouTube
We wanted to do everything, so we found the video very helpful!

Place the boned rabbit on your cutting board, pressing the flesh of the legs into the cavity so as to obtain what looks like a slab of meat. Sprinkle on the meat the rosemary, several leaves of sage, red pepper, black pepper, and salt.

Layer the filling over the herbs, then roll the rabbit up around the filling lengthwise. Roll as tight as possible, taking care that the filling remain within the rabbit. Finally, tie the roll with string as you would any roast.
Place in an oven set to 180°C for about 20 minutes, then add the skinned potaotes covered with rosmary and olive oil. Bake for another 20-30 minutes.

Not only an impressive presentation, but also a rich blending of flavors.

Stuffed Rabbit
1 young rabbit
Herbs: bay leaf, rosmary, red pepper
salt and pepper
Filling:
100g ground beef
100g ground pork
100g sausage
Chopped up chunks of hard cheese, I used pepato stagionato

2 comments:

Tom said...

Did you pick the rabbit up at your local butcher's shop?

The Food Hunter said...

Looks delicious. I love rabbit. It's hard to come by here in Phoenix.