Stuffed rabbit (3)
Instructions
Ask the butcher to cut a vertical cut down the rabbit's belly.
Chop ham, chopped sausage to add.
Chop the rabbit liver and onion, browned both in a pan with half the butter and a tablespoon of oil.
Withdrawn from the fire and join little wet crumbs and squeezed.
Collect two compounds into a bowl, add some parsley and chopped thyme, egg, add salt, pepper and farcitevi the rabbit.
Cucitelo.
Place them on a baking tray, spennellatelo with oil, butter, garlic and carrots into small pieces.
Passed in hot oven to 200 degrees.
When the rabbit is golden soak with wine.
Cover and cook for an hour and a half of accompanying Wines: Freisa VdT Del Piemonte, Colli Piacentini, Colli Amerini DOC Rosso Superiore DOC.
