Boneless Nose-to-Tail Roasted Stuffed Rabbit

saddle-of-rabbit-1-marconia

Nose-to-tail boneless stuffed rabbit.  This photo was taken by Marconia Schembri during a live tv show.

‘this is a meal to feed many people and more economical than buying 2 rabbits.  It is a show stopper when it is brought and sliced at the table.  If you use very thin evenly cut bacon you can roast the boneless saddle of rabbit without tying it with string.  No need of skewers or toothpicks.  If you are organised and prepare your ingredients it can be done in under 10 minutes as seen on tv’

You will need:

1 boneless nose-to-tail rabbit
32 slices of very thin pancetta
50g parsley
1 red bell pepper
1 orange bell pepper
1 egg
2 hard boiled eggs
175g minced pork
175g minced beef
Salt and pepper

Ask your butcher to prepare a boneless rabbit.
Cut the bell peppers into strips.
Chop the hard boiled eggs
Mix the minced pork and minced beef.  Finely chop the parsley and add it to the meat.  Add the egg and season with salt and pepper.
Use half the pancetta slices and overlap them on a large chopping board.
Spread out the boneless rabbit on to the pancetta slices
The spread the minced meat on lengthwise on one side of the rabbit meat
Place the strips of red bell peppers in a line along one side of the minced meat.
Place the strips of orange bell peppers along the other side of the mince meat
Top the minced meat with the chopped hard boiled eggs.
Use the rest of the pancetta slices to neatly top the whole piece of meat.  Overlap them and tap the meat all over gently with your fingertips.
Start to roll the rabbit taking a good grip of the pancetta at the bottom and carry on rolling the meat until it forms a neat roll
Wrap in foil then in baking paper.
At this stage you can refrigerate it or freeze it and for later use.
Preheat the oven to 200C.  To cook the stuffed boneless rabbit, weigh the whole piece of meat after stuffing it and allow 1 hour per kilo of uncooked weight.
Allow to rest after it is cooked for 15 minutes, then cut in slices and serve.

saddle-of-rabbit-2-marconia

Nose-to-tail boneless stuffed rabbit ready for roasting.  This photo was taken during a live tv show by Marconia Schembri

Lea’s Tip:  Slices of the stuffed rabbit are also delicious served cold the day after it is cooked.  Flavours improve and it cuts very well.  Use very thin and even slices of bacon to roll and stuff your rabbit and you will find that you do not need to tie the meat nor use any skewers or toothpicks.

saddle-of-rabbit-cj

Ready to serve, thinly sliced stuffed boneless rabbit.  This photo was taken during a live tv show by CJ Baldacchino.

My boneless rabbit and other meats come from Ta Cancu Butcher in Zejtun, bacon by Campofrio at PJ Sutters, herbs and spices by Schwartz, organic vegetables by Barbuto, kitchenware by Tescoma

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From the heart of the Mediterranean.... Thank you !

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