Rabbits are usually cut in pieces and cooked according to the recipe. However, if you have the time and patience to debone a rabbit then do not think about it anymore and just do it since it’s worth all the hassle, if you can call it such! If you look for videos on youtube.com you will get a step by step guide to carry out this task which will take you around 30 minutes. Once the rabbit is boneless you can stuff it with a variety of mixtures. This is my recipe:
Ingredients for 4 persons
- 1 whole rabbit weighing 1.5 – 2 kg (including liver and kidneys)
- 1 small onion
- 100g sliced white bread
- 50g grated pecorino cheese
- 50g sultanas
- 2 garlic cloves
- 3 egg yolks
- parsley
- 1 glass dry white wine
- 1 can tomato pulp
Once the rabbit is deboned and cleaned you can finely chop the onion and the liver and kidneys and fry them up with some olive oil and salt. In the meantime, start preparing the stuffing mixture. Remove the crust from the bread and crumble up the soft central part. Take a large bowl and mix well the bread, sultanas, chopped garlic and parsley, the liver mixture and the cheese. Add the egg yolks and mix well, season with salt & pepper. Now you can place the mixture in the centre of the rabbit and tie it up with thread.
Rolled rabbit
To cook the rabbit, take a large heavy based pan, add some olive oil and braise the rabbit from all sides. Then add the glass of white wine and leave to evaporate. Once the wine has evaporated, pour the tomato pulp and leave on low heat for 2 hours. You can serve with roast potatoes and sauteed mange tout.
Stuffed rabbit served with mangetout and tomato sauce
