Stuffed Rabbit with Vegetables is a great option for a special dinner. The rabbit is stuffed with a delicious combination of bread, broccoli, carrots, celery root, zucchini, and herbs. The meat is then slowly cooked in meat broth, becoming tender and juicy. Serve with a creamy parsley sauce for a truly delicious dish.
Clean the rabbit, remove the head and bone the saddle, leaving the front and hind legs intact, then wash it under running water and dry it carefully
Prepare the filling: remove the crust from the bread, cut it into cubes and sauté it in a pan with 10 g of butter
If you prefer a lighter filling, you can avoid sautéing the bread in butter and instead toast it in the oven
Clean all the vegetables and cut the broccoli into florets and the others into cubes
Blanch the vegetables in boiling salted water, keeping the different types separate, then let them drain
Put the bread cubes and the vegetables in a bowl, add the other ingredients and the rest of the melted butter
Salt and pepper the inside of the rabbit, stuff it with the prepared filling, cover it with slices of pancetta, finally sew the opening with kitchen twine, being careful not to tighten too much as the filling tends to expand during cooking
Salt and pepper the rabbit on the outside as well
Heat the oil in a large baking dish and briefly brown the rabbit over high heat
Cutting Board
Sharp Knife
Large Pan
Pot
Tongs
Store the Stuffed Rabbit with Vegetables in the refrigerator, covered with plastic wrap, for a maximum of 2-3 days. Reheat before serving.
Stuffed Rabbit with Vegetables is a traditional dish of Italian cuisine. Perfect for a special lunch or dinner.
Italy
| Energy (kcal) | 135.54 |
| Carbohydrates (g) | 2.65 |
| of which Sugars (g) | 1.16 |
| Fat (g) | 8.51 |
| of which Saturates (g) | 2.95 |
| Protein (g) | 11.82 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.12 |
