Rabbit cuff
Instructions
Rinse the rabbit in water acidulated with vinegar, dry and place them on the countertop.
Appiattitelo with meat tenderizer, sprinkle with salt and pepper and cover with slices of bacon.
In a bowl mix the minced beef meat, 1 sprig of Sage, Rosemary and 1 garlic, crushed themselves, and a pinch of salt.
Spread the mixture over the bacon wrapped rabbit, using a wooden spatula, then roll it tightly and tie the roll obtained using a sturdy kitchen Twine.
Then heat the oil and butter in a large saucepan, heat the saucepan over high heat for 4-5 minutes, then pour in the white wine and let it consume partially.
Add the rest of the Sage and Rosemary, add salt and pepper and simmer the meat for about an hour and a half, over low heat, turning often.
When the roll is baked, remove from pan, cut in slices and remove the Twine.
Arrange the slices in fine order obtained on a serving dish, cover with the broth, diluted with a little water if necessary, and serve immediately with a side of roasted potatoes.
Ingredients and dosing for 4 persons
- 1 boneless rabbit
- Salt
- Pepper
- 100 g of round bacon
- 100 g of pulp of minced beef
- 1 clove of garlic
- 2 sprigs of sage
- 1 glass of wine vinegar
- 1 walnut butter
- 2 sprigs of rosemary
- 1 glass dry white wine
- 3 tablespoons of olive oil