Rabbit tenderloin in pastry
Instructions
Bone the rabbit trying not to tear the skin and keep aside.
Grind the veal and pork pulp very finely and cut vegetables in brunoise (small, chopped).
Cut chopped livers and blow them up quickly in a pan with hot oil.
In a saucepan, pour the oil, onion, minced meat, vegetables and let Sauté it all together.
Deglaze with white wine, add the livers, let the wine evaporate and remove from heat.
Apart beat the eggs with the Parmesan cheese and stir the meat.
Leave to cool.
Take the boned rabbit, roll it out and place on the middle part the previously prepared filling.
Roll it up, tie and fry gently for good the entire exterior with olive oil.
Pull off, allow to cool.
Roll out the dough to puff, poggiarci finely sliced Bacon, place the rabbit and roll closing filling edges with beaten egg.
Place in a buttered baking dish and continue to finish cooking in the oven for about an hour at 180-200 degrees.
When cooked, pull off, put in a warm place and let it sit for 15 minutes.
Slice and serve hot accompanied with beans and cascigni choked.
Ingredients and dosing for 6 persons
- 1 rabbit
- 250 g of calf pulp
- 250 g of pork pulp
- 50 g of rabbit livers
- 200 g of carrots, peppers and potatoes
- 100 g of finely chopped onion
- 3 cloves of garlic
- 40 cl of olive oil extra virgin
- 20 cl of white wine
- 3 eggs
- 100 g of grated parmesan cheese
- 150 g of bacon
- 500 g of puff pastry
- Salt