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Receta Rabbit Cooked Like A Tuscan Pig (Coniglio In Porchetta)
by Global Cookbook

Rabbit Cooked Like A Tuscan Pig (Coniglio In Porchetta)
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  Raciónes: 6

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
  •     Freshly-grnd black pepper to taste
  • 1 c. dry white wine
  • 1 x lemon juiced
  •     Coarse salt to taste
  • 4 Tbsp. extra-virgin extra virgin olive oil

Direcciones

  1. Note: Head, tail and feet removed, gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
  2. Preheat the oven to 375 degrees. Season the inside and outside of the rabbit with pepper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 6 servings.