Rolled roast rabbit with garlic and rosemary
Rolled roast rabbit with garlic and rosemary
Ingredients
Main
- 500g Italian-style pork sausages
- 425g chicken mince
- 140g fresh white breadcrumbs
- 1 cup (100g) grated parmesan
- 1 small onion, finely chopped
- 8 unpeeled garlic cloves
- 2 tbsp chopped rosemary, plus extra leaves for roasting
- 1 egg, lightly beaten
- 2 x 1.8-2kg rabbits*, boned (ask your butcher to do this), bones reserved
- 1 1/2 cup (375ml) dry white wine
- 1/2 cup (125ml) olive oil
- 2 cups (500ml) chicken stock
Instructions
- 1
Preheat the oven to 170°C.
0 - 2
Place sausage fillings (discard casings) in a bowl with chicken, crumbs, parmesan and onion. Peel and crush 2 garlic cloves and add to bowl with rosemary and egg. Season with salt and pepper and mix well. Mixture should be quite fine, so pulse in a food processor if required.
0 - 3
Lay rabbits on a work surface. Divide stuffing into two and shape each into a sausage just shorter in length than one rabbit. Place stuffing into rabbits, then fold in ends and sides to enclose. Use a needle and butcher's twine to sew up rabbits and enclose filling.
0 - 4
Place rabbits in a roasting pan, surround with reserved bones and add remaining garlic and rosemary. Add wine and oil, season well and roast for 1 1/2 hours, basting from time to time and adding more wine if pan becomes dry. When done, transfer rabbit to a baking tray, cover loosely with foil and set aside to rest for 30 minutes.
90 min - 5
Discard bones, reserve garlic and place roasting pan over medium heat. Add stock and stir to dislodge any pan scrapings. Cook for 2-3 minutes, then strain juices into a bowl.
3 min - 6
Slice rabbit and place on serving plates. Drizzle with pan juices and serve with caponata (see related recipe) and balsamic potatoes (see related recipe).
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