Galatina of rabbit

Galatina of rabbit
Galatina of rabbit 5 1 Stefano Moraschini


The rabbit must be without head and feet.

Wash under running water and then dry the rabbit, then completely disossatelo minding not to break it on the back; place it with the open part facing upwards and sprinkle with salt and pepper.

Sprinkle over slices of ham and on these you have the Sage leaves; pounded in a mortar the juniper berries and sprinkle the ham, also insaporitelo with a pizzicone of cinnamon.

Roll up tightly and using rabbit white kitchen Twine tie the roll as you would a roast.

Grease a metallized paper and sprinkling it with a drizzle of olive oil, then spolverizzatelo with a little salt and sprinkle over the Rosemary leaves; on one side of the paper put the rabbit roll and wrap it up tightly.

Then immerse it into a mold from plum cake containing just and pass in the oven already warm to 200 degrees for an hour and a half, time once during cooking.

After this time, remove the preparation from the oven and pour the liquid in a bowl that will be formed, leaving the city in the mold; posatevi over a narrow shingle with a weight and let it stand for about three hours in a cool place, not in the refrigerator.

Remove the paper, remove galatina string and clean of Rosemary; affettatela to a thickness of one centimeter or so.

Arrange the slices in neatly into a serving dish, decorate the Center with the heart of lettuce and two candied cherries, then serve.

Galatina of rabbit

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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