Ingredients
- 1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
- 1/2 cup lardo, or fat back
- 1/2 bulb fennel, cored and diced
- 2 cloves garlic, minced
- 2 links Italian sausage, removed from its casings
- Freshly ground black pepper
- 1 cup dry white wine
- 1 lemon, juiced
- Coarse salt
- 4 tablespoons extra-virgin olive oil
Directions
Preheat the oven to 375 degrees F.
Season the inside and outside of the rabbit with pepper, and set aside.
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.
Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt.
Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.
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By KChoy
Tigard/Eugene, OR
on June 20, 2012
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This recipe was good but nothing spectacular. I deboned and my rabbit accordingly and I can say that deboning a rabbit is not as easy as it looks on YouTube. I added some spinach to my filling and it was quite tasty. When I filled my rabbit, it turned out more like a roulade but still good.
By Bill & Pat M
glastonbury, CT
on May 03, 2010
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The flavor, especially the stuffing, was wonderful! The texture of the rabbit was prefect! Maybe too much salt, but we don't know if that's our fault or the recipe's. We could only find frozen rabbit, and were intimidated to debone it ourselves. We stuffed it like a chicken, and trussed it up as we stuffed. Next time, I would definitely bone it! There are PLENTY of videos on Google on 'how to bone a rabbit'. Actually doesn't look that hard! We could only find a 2.5 pound rabbit, so cut the time down accordingly. Would DEFINITELY make again!
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