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Rolled roast rabbit with garlic and rosemary
Rolled roast rabbit with garlic and rosemary
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Ingredients:
  • 500g Italian-style pork sausages
  • 425g chicken mince
  • 140g fresh white breadcrumbs
  • 100g parmesan
  • 1 small onion, finely chopped
  • 8 unpeeled garlic cloves
  • 40.00 ml chopped rosemary, plus extra leaves for roasting
  • 2 x 1.8-2kg rabbits*, boned (ask your butcher to do this), bones reserved
  • 375ml white wine
  • 500ml chicken stock
Instructions:
  • Preheat the oven to 170°C for the perfect cooking temperature.
  • Combine the sausage fillings (without casings) in a bowl with chicken, breadcrumbs, parmesan cheese, and onion. Peel and crush 2 garlic cloves, then add them to the bowl along with rosemary and an egg. Season with salt and pepper, mix thoroughly until fine. Use a food processor if necessary.
  • Place the rabbits on a work surface. Divide the stuffing in half and shape each portion into a sausage slightly shorter than a rabbit. Fill the rabbits with the stuffing, then fold in the ends and sides to enclose. Secure by sewing up the rabbits with a needle and butcher's twine.
  • Arrange the rabbits in a roasting pan along with the reserved bones, garlic, and rosemary. Pour in the wine and oil, season generously, then roast for 1 1/2 hours, ensuring to baste occasionally and adding more wine if needed. Once cooked, move the rabbit to a baking tray, loosely cover with foil, and let it rest for 30 minutes before serving.
  • Remove bones, set aside garlic, then place the roasting pan over medium heat. Pour in stock and stir to release any stuck-on bits in the pan. Cook for 2-3 minutes, then strain the juices into a bowl.
  • Arrange sliced rabbit on serving plates, generously drizzle with pan juices, and serve alongside caponata and balsamic potatoes.

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