Rabbit Cooked Like A Tuscan Pig - {Coniglio In Porchetta}

Recipe Ingredients

1		Rabbit - (4 1/2 lbs) - see * Note
1/2 cup	99g / 3.5oz	Lardo or fat back
1/2		Fennel bulb - cored and diced
2		Garlic cloves - minced
2		Italian sausage links - casings removed
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry white wine
1		Lemon - juiced
		Coarse salt - to taste
4 tablespoons	60ml	Extra-virgin olive oil

Recipe Instructions

* Note: Head, tail and feet removed, gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.

Preheat the oven to 375 degrees. Season the inside and outside of the rabbit with pepper and set aside.

In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.

Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice and sprinkle with the coarse salt. Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices.

Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra-virgin olive oil.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B11) - from the TV FOOD NETWORK

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