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Coniglio in Porchetta
Coniglio in Porchetta is a traditional rabbit dish prepared in the style of 'porchetta,' which traditionally involves stuffing and roasting pork with wild fennel. In this variation, rabbit is seasoned, often stuffed with prosciutto, pancetta, and wild fennel, then roasted until tender and flavorful.
đ§ Ingredienser
- 1 whole Rabbit(cleaned and cut into 8 pieces)
- 100 g Prosciutto(thinly sliced)
- 100 g Pancetta(thinly sliced)
- 1 small bunch Wild fennel fronds(or 1 tbsp fennel seeds)
- 3 cloves Garlic cloves(minced)
- 150 ml Dry white wine
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Black pepper
- 1 tsp Orange zest(optional, for aroma)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F). Pat the rabbit pieces dry with paper towels and season generously with salt and pepper.
- 2
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove the rabbit and set aside.
- 3
Lower the heat to medium. Add the minced garlic and wild fennel fronds (or fennel seeds) to the skillet and sauté for about 1 minute until fragrant.
- 4
Return the rabbit pieces to the skillet. Drape slices of prosciutto and pancetta over and around the rabbit pieces. If using, sprinkle with orange zest.
- 5
Pour in the white wine and let it bubble and reduce slightly for about 2 minutes.
- 6
Cover the skillet or Dutch oven and transfer to the preheated oven. Roast for 1 hour to 1 hour 15 minutes, or until the rabbit is tender and cooked through. Baste the rabbit with the pan juices occasionally.
- 7
Remove from oven, let rest for 5-10 minutes before serving. Spoon the pan juices over the rabbit.
đĄ Proffstips
- âEnsure the rabbit is well-seasoned, as it is lean meat.
- âWild fennel can be substituted with regular fennel, but the flavor will be slightly different.
- âServe with roasted potatoes, polenta, or a simple green salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes suggest stuffing the rabbit with a mixture of liver, prosciutto, pancetta, and fennel before roasting.
- A splash of balsamic vinegar can be added to the pan juices for extra depth.