Stuffed rabbit (4)
Instructions
Take bone from the butcher the rabbit in the central part (backbone and ribs).
Passed along in the meat grinder, beef, pork loin, ham and sausage.
Softened mushrooms in lukewarm water, wash them well, strizzateli, cut coarsely and season with 20 g of butter and a tablespoon of olive oil, chopped onion and artichokes cut into very thin slices.
Put the chopped meat into a bowl and add the bread crumbs previously softened in milk, then squeezed and crumbled, eggs, parsley and the mixture of mushrooms and artichokes.
Add salt, pepper, add 2 tablespoons of cream, stir and fill the rabbit with this stuffing.
Sew the opening on the abdomen, add salt and pepper and wrap the rabbit in the network.
Put it in a bowl with 3 tablespoons oil, cover with aluminum foil and passed in a hot oven at 200 degrees for about 90 minutes, removing foil after 1 hour and basting occasionally with a few tablespoons of broth.
Ingredients and dosing for 4 persons
- 1 1300 g bunny
- 100 g of calf pulp
- 100 g of pork loin
- 50 g of ham
- 50 g of sausage
- 20 g of dried mushrooms
- 4 hearts of frozen artichokes
- 1/2 onion
- Milk
- 2 tablespoons of cream
- 1 bun (crumb)
- 1 teaspoon of chopped parsley
- 1 bit of pork network
- 4 tablespoons of olive oil
- 20 g of butter
- A Few Tablespoons Broth =
- 1 egg
- Salt
- Pepper