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Ingredientes
- 1 x rabbit - (4 1/2 lbs) see * Note
- 1/2 c. lardo or possibly fat back
- 1/2 x fennel bulb cored and diced
- 2 x garlic cloves chopped
- 2 x Italian sausage links casings removed
- Â Â Freshly-grnd black pepper to taste
- 1 c. dry white wine
- 1 x lemon juiced
- Â Â Coarse salt to taste
- 4 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- * Note: Head, tail and feet removed, gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
- Preheat the oven to 375 degrees. Season the inside and outside of the rabbit with pepper and set aside.
- In a 12 to 14-inch saute/fry pan heat 4 Tbsp. of the lardo till smoking. Add in the fennel and the garlic and cook over medium heat till softened and light brown, about 5 to 6 min. Add in the sausage and cook till just cooked, about 6 to 8 more min. Remove from heat and allow to cold.
- 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. Cook in the oven for 1 hour, turning once after 30 min of cooking, and occasionally basting with the pan juices.
- Remove from the oven, allow to sit 5 min. Serve in 1/2-inch slices with pan juices emulsified with extra-virgin extra virgin olive oil.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 97 | 70% |
| Total Fat 10.93g | 14% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 54mg | 2% |
| Potassium 117mg | 3% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.34g | 0% |
| Protein 1.13g | 2% |
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