Stuffed rabbit is a tasty main dish made of rabbit meat filled with a delicious mixture of salted pork, wild fennel, garlic, and aromatic spices. The 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
Salt and pepper it, and fill it with a mixture made of 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
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Store in the refrigerator for a maximum of 2-3 days.
Stuffed rabbit is a typical dish of traditional Italian cuisine, particularly common in the center and south of the country.
Italy
| Energy (kcal) | 116.98 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 0.28 |
| Fat (g) | 5.03 |
| of which Saturates (g) | 1.89 |
| Protein (g) | 16.67 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.06 |
