Coniglio in Porchetta Sammarinese
A flavorful rabbit dish prepared 'in porchetta' style, meaning it's seasoned with herbs and spices typically used for pork porchetta, then slow-roasted to tender perfection.
🧂 Ingredients
- 1.5 kg Whole rabbit(jointed into pieces)
- 150 g Pancetta(thinly sliced)
- 4 cloves Garlic(minced)
- 2 tbsp Rosemary(fresh, chopped)
- 1 tbsp Sage(fresh, chopped)
- 1 tsp Fennel seeds(crushed)
- 1 tsp Black pepper(freshly ground)
- 1 tsp Salt
- 200 ml White wine
- 3 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated before placing the rabbit. - 2
In a small bowl, combine minced garlic, chopped rosemary, sage, crushed fennel seeds, black pepper, and salt.
💡 Tip: Crushing fennel seeds releases more aroma. - 3
Rub the herb and spice mixture all over the rabbit pieces, ensuring they are well-coated.
- 4
Lay the pancetta slices in a roasting pan. Place the seasoned rabbit pieces on top of the pancetta.
💡 Tip: The pancetta will render fat and baste the rabbit as it cooks. - 5
Pour the white wine and olive oil into the bottom of the roasting pan.
💡 Tip: The wine will create steam and add moisture to the dish. - 6
Cover the roasting pan tightly with foil or a lid. Roast for 1 hour.
- 7
Remove the cover and continue roasting for another 30 minutes, or until the rabbit is golden brown and tender.
💡 Tip: Baste the rabbit with pan juices occasionally. - 8
Let the rabbit rest for 10 minutes before serving. Spoon pan juices over the rabbit.
💡 Pro Tips
- ✓Using pancetta is key to the 'porchetta' flavor profile.
- ✓Ensure the rabbit is well-seasoned; rabbit meat can be mild.
- ✓Don't overcook the rabbit, as it can become dry. The resting period is important for juiciness.
🔄 Variations
- Add a few sprigs of thyme to the herb mixture.
- Serve with roasted potatoes or a simple green salad.
- For a richer sauce, deglaze the pan with a little more wine or broth after removing the rabbit.