(Stuffed rabbit - Our recipe)

Time: preparation: 30 minutes ........ cooking: about an hour 1 boned rabbit 100 g (3 1/2 oz) Italian "porchetta", sliced,     or unsmoked bacon 4 eggs 4 teaspoons dried thyme 2 sage leaves A sprig of rosemary 6 little young onions Salt Extra virgin olive oil 300 ml (10 fl oz - 1 1/4 cups) beer,     if you prefer baking Kitchen string Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Buy the rabbit already boned.
Prepare 2 omelettes with the eggs, the little young onions, finely sliced and salt. Let them cool.
Wash and chop finely sage and rosemary.
Salt the inner surface of the rabbit and sprinkle with the dried and fresh herbs; then arrange the slices of porchetta (or bacon) and the omelettes.
Roll as neatly as possible and tie with the kitchen spring. The rabbit is ready for cooking in a saucepan or in the oven.
In the roasting tin: brown the stuffed rabbit in the olive oil (about 10 tablespoons), turning it over so that it colours evenly on all sides, douse with a glass of wine and let it evaporate. Add a glass of warm water and keep on cooking, half-covered, on a low flame adding other warm water if necessary. When the meat is tender, reduce the cooking juice.
In the oven: put the stuffed rabbit in a baking tin with 4 - 6 tablespoons olive oil and beer. Bake at 200°C (400°F) for about an hour or until meat is tender dousing the meat with the cooking juice frequently.
You have to prefer this second cooking method only if you like baked meat.

What's the right wine?
Our suggestion is: Cirò Rosa (a rosé wine from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".