Rabbit stuffed with walnuts
Instructions
Put the breadcrumbs in a terrinetta and add a little milk or broth, so that they soften.
Scalded the walnut kernels in a pan with boiling water, Peel and finely chop with pine nuts.
Private head rabbit, then boned the saddle, leaving attacked front and rear thighs; wash and dry it.
Passed to the meat grinder the livers with the mollica, well squeezed, and the beef marrow.
Collect the proceeds into a bowl and add the chopped nuts, nutmeg, egg, salt, pepper and Parmesan.
Rabbit's abdomen filled with the mixture and sew opening with kitchen Twine.
Fry the meat in a large saucepan with oil and butter, to open flame for 5 minutes, pour the wine in the jar, make a part, then add salt, pepper, Sage, thyme and Rosemary and cook for about 1 hour and a half, over low heat.
Ingredients and dosing for 6 persons
- 1 2000 g bunny
- 150 g of ox marrow
- 120 g of chicken livers
- 40 g of pine nuts
- 40 g of walnut kernels
- 2 sandwiches (crumb)
- 1 egg
- Milk or broth
- 1 tablespoon of grated parmesan cheese
- 1 rub of nutmeg
- Salt
- Pepper
- 1 walnut butter
- 3 tablespoons of olive oil
- 1 sprig of sage
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 glass dry white wine