Stuffed Rabbit: Coniglio Arrotolato

Name: Stuffed Rabbit: Coniglio Arrotolato
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters mixed chopped herbs, such as parsley, mint, basil, rosemary, and thyme; 6 servings Extra-virgin olive oil; 113 grams pancetta, cut into 1/4-inch cubes; 6 servings Salt and freshly ground black pepper; 355 milliliters white wine; 1 kilograms rabbit, cleaned and boned, left whole

Stuffed Rabbit: Coniglio Arrotolato is It works well as a pricey side dish. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

In a small frying pan, heat the pancetta over medium-high heat until most of the fat is rendered. Discard the fat and drain the pancetta on paper towels.

Ingredients you will need

Pancetta

Equipment you will use

Paper Towels

Frying Pan

In a small bowl, combine the pancetta and herbs and mix well. Season the rabbit, inside and out, with salt and pepper, stuff the herb mixture into the cavity. Truss the legs with butcher's twine.

Ingredients you will need

Salt And Pepper

Pancetta

Whole Rabbit

Herbs

Equipment you will use

Kitchen Twine

Bowl

Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.

Ingredients you will need

Extra Virgin Olive Oil

Whole Rabbit

Pour the wine over the rabbit and place in the oven. Cook for about 1 to 1 1/2 hours, or until the rabbit is golden brown and juicy. Make sure to baste the rabbit every 15 minutes to keep it from drying out.

Ingredients you will need

Whole Rabbit

Wine