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Rolled rabbit with pistachio stuffing

Most butchers will happily debone the rabbit for you, but if you would like to challenge yourself a little just follow our instructions below.



1 whole rabbit, dressed
10 slices prosciutto
3 large fennel bulbs
1 clove garlic, crushed
100ml chicken stock
75 ml extra virgin olive oil
20g butter

For the stuffing

100gm pistachio nuts, toasted and chopped.
½ bunch thyme, leaves picked
¼ bunch rosemary, leaves picked
3 cloves garlic finely sliced
sea salt and freshly ground black pepper.

The stuffing

To make the stuffing simply mix all the ingredients together in a bowl and with a spoon spread the mixture along one half of the rabbit meat. Working from one side of the belly to the other, roll up to make a cylinder shape. It should stick together in such a way that you won’t need to tie it up with string.

To assemble

Place the strips of prosciutto side by side and slightly overlapping on the board. Place the rolled rabbit on top on the side closest to you, and wrap the prosciutto around the rabbit.

Wrap the cylinder tightly in cling film, going round four times, and then seal the cylinder in aluminium foil. Heat the cylinder in a pot of simmering water for 30 minutes. Remove the rabbit from the water and rest for 10 minutes before unwrapping.

To cook

Preheat the oven to 200ºC. Trim the tops and bottoms off the fennel bulbs,leaving the base intact, discard the tough outer leaves and cut into wedges. Place them into a baking tray with the crushed garlic, thyme, salt, pepper and chicken stock. Mix well to coat thoroughly. Cover with foil and bake in the oven for 30 minutes reducing temperature to 180 ºC.

Heat the olive oil and butter in a large flameproof baking dish and when the butter is foaming, add the rabbit and brown on all sides for 5 minutes. Toss in the braised fennel and transfer to the oven for 5 minutes. .

To serve

Slice the rabbit into discs and place into a serving dish with the fennel all around.

To debone the rabbit

Place the rabbit on a large wooden board and using a very sharp small knife, cut off the legs and slice off the meat. Cut the meat off the shoulders and set these small pieces of meat aside. Now slice along the ribs on each side towards the spine, and slice around the hips. Once you’ve separated as much flesh from the spine as you can, pull the spine and ribs away from the meat. The idea is to end up with a single sheet of flesh, which can be rolled up. You can use the bones for making stock.

The sheet you now have will be thinner in the middle, so that’s the spot where you place the pieces of meat from the legs and shoulders, with the aim of creating a roll of even thickness all the way along.

Buon appetito.Boots