Stuffed rabbit is a tasty main course made with rabbit meat filled with a delicious mixture of salt-cured pork, wild fennel, garlic and aromatic spices. Slow, gentle cooking makes the meat tender and succulent. Serve with sliced tomatoes for a touch of freshness.
Clean, wash and dry a 1,000 g rabbit
Salt and pepper it and fill it with a mixture made with 1 teaspoon thyme, 1 teaspoon oregano, 1 clove of garlic, 100 g of salt-cured pork and 200 g of wild fennel
Sew and tie the rabbit and cook it in a preheated oven (150 degrees C), drizzled with oil
Serve it warm on a bed of sliced tomatoes dressed with the cooking juices
Cotton kitchen 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 regions of the country.
Italy
| 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 |
