Rabbit in Porchetta, the Recipe

A perfect main course for special occasions, here's how to prepare rabbit in porchetta.

1 AIA Boneless Rabbit

200 g of pork loin

150 g of bacon

A sprig of fennel

1 shallot

1 clove of garlic

100 g of bread crumbs

Extra virgin olive oil

Salt

Pepper

Description

Are you looking for an elegant and refined main course to bring to the Sunday table or for an important dinner? The rabbit in porchetta is just what you need.

The delicate meat of the rabbit will amaze all your guests and the preparation is not as complex as you might imagine.

The recipes with rabbit are all amazing, but this one of the rabbit in porchetta is definitely one of the best. For simplicity, the advice is to use the Boneless Rabbit so that the preparation can be done in a more agile and faster way. In this way, you will get a roll of rabbit in porchetta very similar to a roast, easy to cut and with a great scenic effect in the plating.

Here are all the tips to prepare the best rabbit in porchetta you have ever tasted.

Procedure

Place the rabbit on a cutting board and salt and pepper the entire inner surface of the meat.

In a pan, sauté a finely chopped clove of garlic and shallot with oil and fennel. When the shallot has browned, turn off the heat and let the sauté cool down, then blend it together with the loin, bacon and bread crumbs that you have previously soaked in water and then squeezed. Adjust with salt and pepper.

When you have obtained a not too fine mixture, spread it in the central part of the rabbit meat, roll up the meat to form a roll similar to a classic roast and wrap it with slightly dampened baking paper, this will help to maintain the shape of the meat.

Tie the roll with kitchen string and bake it at 200°C for about 70 minutes (the oven should be preheated at the time of inserting the rabbit in porchetta).

Remove the cooked rabbit in porchetta from the oven, let it rest for a few minutes then slice it and serve it with the cooking liquid.

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