It is not difficult to make a stuffed rabbit, just follow all the directions and have the required ingredients ready. First of all ask your butcher to bone the rabbit: after this step the recipe will slip away just as easy as making a roast turkey breast.
Once the rabbit is ready make the filling, which must be tasty, but not too much to overpower the delicate flavour of the white meat of the rabbit. I chose ground veal meat and white bread soaked in milk as a base. To these ingredients I added a fresh pork sausage, grated pecorino cheese and ground black, which adds a dry scent of resin, the final touch to a Christmas roast.
Now everything is simple: spread the filling onto the rabbit, wrap it on itself and tie it with a kitchen twine. Rub the meat generously with salt and pepper, drizzle with extra virgin olive oil and add some vegetable as a side dish, potatoes and onions are perfect. Throw the rabbit into the oven for just over an hour.
- 1 rabbit, boned by your butcher
- 100 g of white bread, soaked in milk and squeezed well
- 1 egg
- 300 g of ground veal meat
- 1 fresh pork sausage
- 100 g grated pecorino cheese
- Black pepper
- Extra virgin olive oil
- 5 potatoes
- 1 red onion
- 1 cup beef broth or vegetable stock or white wine