Stuffed Rabbit - {Coniglio Arrotolato}

Recipe Ingredients

1/4 lb	113g / 4oz	Pancetta - cut 1/4" cubes
1 cup	110g / 3.9oz	Mixed chopped herbs
		= (such as parsley, mint, basil,
		Rosemary, and thyme)
1		Rabbit - (abt 3 lbs) - cleaned, and
		Boned but whole
		Salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - as needed
1 1/2 cups	355ml	White wine

Recipe Instructions

Preheat the oven to 400 degrees.

In a small frying pan, heat the pancetta over medium-high heat until most of the fat is rendered. Discard the fat and drain the pancetta on paper towels.

In a small bowl, combine the pancetta and herbs and mix well. Season the rabbit (inside and out) with salt and pepper, stuff the herb mixture into the cavity of the rabbit, and truss the legs with butcher's twine. Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.

Pour the wine over the rabbit and place in the oven. Cook for about 1/2 hour, until the rabbit is golden brown and juicy. Make sure to baste the rabbit every 15 minutes to keep it from drying out. Serve hot or at room temperature.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E33) - from the TV FOOD NETWORK

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