Stuffed rabbit is a tasty main course made with rabbit meat filled with a delicious mixture of salted pork, wild fennel, garlic, and aromatic spices. Slow and gentle cooking makes the meat tender and succulent. Serve with sliced tomatoes for a touch of freshness.
Clean, wash, and dry a rabbit weighing 1000 g
Season it with salt and pepper and fill it with a mixture made from 1 teaspoon of thyme, 1 teaspoon of oregano, 1 clove of garlic, 100 g of salted pork, and 200 g of wild fennel
Sew and tie the rabbit and cook it in a preheated oven (150 degrees) drizzled with oil
Serve it warm on a bed of sliced tomatoes seasoned with the cooking juices
Kitchen cotton thread
Kitchen twine
Cooking magazine
Store in the refrigerator for up to 2-3 days.
Stuffed rabbit is a typical dish of traditional Italian cuisine, particularly common in the central and southern parts of the country.
Italia
| Energy (kcal) | 116.48 |
| Carbohydrates (g) | 0.55 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 4.83 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 17.5 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.08 |
