Rabbit Stuffed with Vegetables is an excellent option for a special dinner. The rabbit is stuffed with a delicious combination of white bread, broccoli, carrots, celeriac, zucchini, and seasonings. The meat is then slowly cooked in meat broth, becoming tender and succulent. Serve with a creamy parsley sauce for a truly delicious dish.
Clean the rabbit, remove the head, and debone the saddle, leaving the front and back legs intact. Then wash it under running water and dry it carefully.
Prepare the stuffing: remove the crust from the white bread, cut it into cubes, and brown it in a pan with 10 g of butter.
If you prefer a lighter stuffing, you can avoid browning 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 salted boiling water, keeping the different types separate, then drain them.
Place the bread cubes and vegetables in a bowl, add the other ingredients and the remaining melted butter.
Salt and pepper the inside of the rabbit, stuff it with the prepared filling, cover it with bacon slices, and finally sew the opening with kitchen thread, being careful not to tighten too much as the filling tends to expand during cooking.
Salt and pepper the rabbit externally as well.
Heat the oil in a sufficiently large baking dish and briefly brown the rabbit over high heat.
Cutting board
Sharp knife
Large pan
Pot
Tongs
Store Rabbit Stuffed with Vegetables in the refrigerator, covered with plastic wrap, for up to 2-3 days. Reheat before serving.
Rabbit Stuffed with Vegetables is a traditional Italian dish. Perfect for a special lunch or dinner.
Italia
| 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 |
