Roasted rabbit

Ingredients for 4 people:

Coniglio in Porchetta
  • 1 big whole rabbit
  • 1 wild fennel twig
  • rosemary
  • 4 cloves of garlic
  • <
  • 1 sausage
  • 1 glass white wine
  • salt
  • pepper
  • oil


Rinse rabbit and let soak in water all over the night. Drain and gut, but do not throw rabbit guts away.

In the meantime finely chop garlic, rosemary and fennel and add salt and pepper to your taste; flavor rabbit inside with the seasoning you have just prepared with cut rabbit livers (which you have previously scald in salted water) and a peeled sausage divided in small pieces.

Sew chicken by toothpicks or by needle and thread and sprinkle with salt, pepper and dried fennel. Place in a baking pan with olive oil. Roast for about two hours at 180°C, pouring on cooking oil and white wine from time to time. This dish can perfectly go with roasted potatoes, which can be baked in the same baking pan so that they are flavored by cooking sauce.