Vegetable stuffed rabbit
Instructions
Clean the rabbit, boned head and remove the saddle, leaving intact anterior and posterior thighs, then wash it under running water and dry it carefully.
Prepare the filling: remove the crust from the bread, cut into cubes and FRY in a pan with 10 g of butter.
If you prefer a lighter stuffing, you can avoid brown butter bread and toast in the oven instead.
Clean all the vegetables and cut the broccoli florets and others into cubes.
Scalded in boiling salted water the vegetables, while divided different qualities, then let them drain.
Put into a bowl the bread cubes and vegetables, add the other ingredients and the rest of the butter, melted.
Add salt and pepper rabbit, farcitelo internally with the stuffing mixture, cover with slices of bacon, then sew opening with wire, being careful not to over-tighten, as the filling volume tends to increase during cooking.
Salt and pepper the rabbit externally too.
Heat oil in a pan large enough and let Brown briefly the rabbit to open fire, with the back facing down.
Turn it and let it bake in the preheated oven (180 degrees) for about an hour.
Clean the onions, carrots and celeriac, cut into brunoise and add them to the meat after 10 minutes of cooking.
When vegetables begin to colorirsi, pour into the pan of broth, enough to bring the rabbit; turn the vegetables occasionally with a wooden spoon.
When the meat is ready, remove from pan and keep warm.
Mix the rest of the cooking broth and reduce by half.
Pass the sauce through a sieve, add the butter, cold and cut into pieces, and add salt and pepper.
Cut into slices the rabbit and serve, passing sauce separately.
Ingredients and dosing for 4 persons
- 1 2200 g bunny
- 2 slices of bacon
- 8 cl of olive oil
- 80 g of onions
- 50 g of carrots
- 40 g of celeriac
- 50 cl of meat broth
- 30 g of butter
- Salt
- Pepper
- For the filling:
- 5 slices bread
- 30 g of butter
- 60 g of broccoli
- 80 g of carrots
- 80 g of celeriac
- 60 g of zucchini
- Salt
- Pepper
- 1 rub of nutmeg
- 1 egg
- 1 tablespoon of chopped parsley
- 1 tablespoon of cream