Sunday rabbit
In the past, as today, Sunday lunch has always been the ‘richest’ one with egg pasta and meat. Discover this new recipe-story dedicated to rabbit and combined with a Rosso Piceno Superiore Ciù Ciù Gotico DOP.
Ingredients:
- 1 rabbit
- 10 slices of bacon
- sage, laurel, wild fennel, 1 clove of garlic
- salt
Preparation:
Bone the rabbit and prepare a base with the bones. Sprinkle the rabbit with finely chopped herbs and garlic, then arrange the livers, heart and kidneys cut into small pieces evenly over the meat. Arrange the slices of bacon, roll up the meat and tie the resulting roll tightly. Wrap in baking paper and bake at 170° for 40 minutes. In the meantime, prepare the sauce with the bones combined with celery, carrot, onion, shallot, thyme and rosemary. Brown in a saucepan with oil until the bones take on a brown colour. Wet with a glass of white wine, add a tablespoon of flour and mix well, add cold water to cover. Reduce by half, strain and return to the boil until the liquid is reduced by half. When the rabbit has finished cooking, allow it to cool, remove the string and cut slices 2 cm thick. Plate and serve with the rabbit stock.