Rabbit in Porchetta

A Maremma classic, this rabbit dish looks weird, but it’s seriously delicious.

He finds his inspiration in porchetta, a Tuscan food that is basically stuffed and roasted pork. If you’re unsure about deboning your rabbit, ask your butcher to do it for you. Serve this dish with roasted potatoes or a salad

For:4 people
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes

Ingredients:
300 g of minced meat
300g minced pork
100 g of white bread, diced
a bunch of chopped parsley
4 cloves garlic, finely sliced
1 boned rabbit
12 strips of pancetta or guanciale
salt and pepper

Method:

1. Prepare the filling by placing the minced meat, garlic, parsley and bread in a bowl. Season and mix well.

2. Stuff the rabbit and close with toothpicks or kitchen string. Wrap the rabbit in the bacon strips.

3. Place on a tray and cook at 165°C for 2 hours. Then raise the oven temperature to 180°C and cook for another 10 minutes or until the pancetta is crispy.

4. Serve with the gravy sprinkled on top.