Stuffed rabbit

Stuffed rabbit is a classic of Italian cuisine, a second course of meat to be offered on Sundays with the family or for some special occasion. Each house has its own recipe, ours includes bacon and sausage that enrich the lean rabbit meat with their savory taste. There are many variations of this recipe, it can be said that each cuisine has its own: we prepared it with bacon and sausage and flavored with sage and rosemary. You can choose to use a different filling, including vegetable, and the aromatic herbs you prefer, keeping the same procedure. I recommend that you beat the meat well so that it is thin and forms a compact roll. Another important step is that of tying: equip yourself with a kitchen string and pass it over the roast so that it remains nice and tight. Ingredients 1 boneless rabbit 100 g sausage 100 g of smoked bacon 6-7 sage leaves 2 sprigs of rosemary wild fennel 2 cloves of garlic dry white wine extra virgin olive oil salt Pepper Preparation To prepare the stuffed rabbit, first lightly beat the meat between two sheets of parchment paper in order to obtain a uniform thickness. Sprinkle it with finely chopped herbs and garlic, salt and pepper. Add the slices of smoked bacon. Sprinkle with the shelled sausage and then roll everything up tightly. Tie with kitchen twine. Place the roast thus obtained inside a baking dish with 2-3 tablespoons of olive oil and a little dry white wine. Season with salt and pepper and bake in a preheated oven at 200 ° C for about 1 hour and 15 minutes, sprinkling with more white wine from time to time and basting the meat often with its cooking juices. It is essential that there is always a little liquid left in the dish, so that the meat remains soft. When the stuffed rabbit is golden brown and cooked inside, take it out of the oven, let it rest for a few minutes and serve by cutting it into slices.