Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta

Name: Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 6 servings Coarse salt; 237 milliliters dry white wine; 118 milliliters lardo, or fat back; 1 bulb fennel, cored and diced; 2 cloves garlic, minced; 2 links Italian sausage, removed from its casings; 1 lemon, juiced; 4 Tbsps extra-virgin olive oil; 2 kilograms rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you

Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchettan is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 75g of protein, 34g of fat, and a total of 664 calories. A mixture of olive oil, coarse salt, fat back, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Season the inside and outside of the rabbit with pepper, and set aside.

Ingredients you will need

Pepper

Whole Rabbit

In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking.

Equipment you will use

Frying Pan

Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes.

Ingredients you will need

Fennel

Garlic

Add the sausage and cook until just cooked, about 6 to 8 more minutes.

Ingredients you will need

Sausage

Remove from heat and allow to cool.

Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt.

Ingredients you will need

Coarse Salt