Rabbit roll

Stuffed boned rabbit roll - Ask your butcher to do the deboning and reserve the livers for you.

1 boneless rabbit weighing about 1,2 kg + the rabbit’s liver

50 g prosciutto  crudo

50 g mortadella

50 g pancetta

½ cup white wine

Rosemary

Olive oil

Salt, pepper

Vegetable stock

Blend the prosciutto, pancetta and mortadella in a mixer. Heat in a pan 4 tablespoons of olive oil and sauté the mixture together with the chopped liver for about 5 minutes, stirring often. Add a dozen chopped rosemary needles and mix well. Place  the rabbit on the cutting board and add some salt (very little) and pepper. Spread the mixture on the meat and roll the rabbit up lengthwise, taking care that the stuffing remains inside. Use needle and thread to sew the roll and seal the ends. Finally, tie the roll as tightly as possible with kitchen string. Put a sprig of rosemary between the string and the meat. Brown the roll on all sides in a pan with 4 tablespoons of olive oil, then pour the wine and let it evaporate. Add a few cups of vegetable stock, cover the pan with a lid and cook in the oven at 190°C for about 2 hours or until the meat is tender. Remove the meat from the pan and let the sauce thicken. Once cooled, remove the string and the stitching, cut the meat into slices and serve with some of its cooking sauce.