Rabbit roll with capers
Instructions
Check rabbit heads and feet wash, dry it thoroughly with a sharp knife and razor-sharp detail, fully disossatelo, trying not to tear the meat: eventually you'll get a regular rectangle.
Salt and pepatelo.
Boneless chicken thighs also, deprive the skin, then pass through a macinacarne together with the wrung bread, collecting the proceeds in a bowl.
Mix it with pitted olives and chop along with a spoonful of capers, rinsed salt, an egg, salt and pepper.
Spread the flesh of rabbit with this filling, then roll it up on itself.
Tie the roll as a roast, with a few rounds of kitchen Twine and place it in a baking dish.
Add a sprig of Sage and Rosemary, a clove of garlic and 4 tablespoons of oil.
Passed in the oven at 200 degrees for about 60 minutes, occasionally basting the meat with the sauce and with a splash of wine (it just half a glass).
When cooked, baked, remove string and slice the roll.
Serve hot, with his fat and filtered juice: if accompanied by baked potatoes.
Ingredients and dosing for 10 persons
- 1 rabbit from 1150 g
- 2 chicken thighs from 100 g
- 60 g of green olives
- 3 slices of bread soaked in milk
- 1 tablespoon of salted capers
- 1 egg
- 1 sprig of sage
- 1 clove of garlic
- 1 sprig of rosemary
- Spray 1 of dry white wine
- 4 tablespoons of olive oil
- Salt
- Pepper