Stuffed rabbit (2)
Instructions
Wash and dry your thighs.
Prepare a mixture with garlic and herbs and chop the bacon.
Mix all and merge the emmenthal.
Fill your thighs with the mixture and tie with kitchen Twine.
Brown them in oil and sprinkle of Marsala.
Spolverizzarle with flour.
Add the broth in which was dissolved the preserves.
Add salt and cook on moderate fire for an hour.
Ingredients and dosing for 4 persons
- 4 big boned rabbit legs
- 100 g of bacon
- 50 g of grated emmenthal cheese
- Rosemary
- Sage
- 1 clove of garlic
- 2 tablespoons of tomato paste
- Dry marsala wine
- Flour
- Broth
- Salt
- Parsley
- Olive oil