Print Recipe
Rabbit Porchetta
Servings
persone
Ingredients
Spices, herbs and seasoning
Servings
persone
Ingredients
Spices, herbs and seasoning
Instructions
  1. Wash the rabbit with water and vinegar, remove the entrails, clean and wash them and keep aside.
  2. Blanch the wild fennel in boiling salted water with 2-3 cloves of garlic and store the cooking water.
  3. Brown on a low heat a mixture of chopped bacon, ham and salami. Add the chopped entrails and the wild fennel and continue cooking for a few minutes.
  4. Arrange the rabbit on a towel, season with salt and pepper and cover its interior with the slices of bacon. Spread the prepared mixture in the centre, together with the remaining garlic, previously crushed, and some ground pepper. Roll it carefully, in order to enclose the stuffing well; sew the open side and tie the rabbit.
  5. Heat the oven at 170°. Brown the rabbit on the fire in a pan with a little oil; add half of wine and a glass of the fennel cooking water, arrange it into the oven and bake for about an hour, turning it over, often moistening with the cooking liquid and adding wine and fennel water when necessary.
  6. Before serving, release it from the string, cut it into pieces and accompany it with the stuffing cut into slices.