Coniglio in Porchetta (Rabbit wrapped in pork)

Many of my experiences in Florence are and will be documented in these blogs and this recipe is no exception. From breaking down the entire rabbit for what little meat it possesses, creating the stuffing to wrapping it and roasting it, this recipe is full of technique and flavor.

Coniglio in porchetta

1 saddle of rabbit, boned

150 g minced veal

2-3 pork sausages

1 bunch wild fennel

1 garlic clove, pureed

sage, thyme and rosemary as needed

1 bay leaf

1 carrot, 1 onion, 1 celery stalk

white wine as needed

e.v.o. oil as needed

salt and pepper TT

Method

Thinly slice the rabbit liver.

In a bowl, combine the liver with sausage and finely

chopped fennel. Season with salt and pepper.

Spread a thin layer of garlic purée over the inside of the rabbit. Season lightly with

salt and pepper.

Shape the stuffing into a rope and place it lengthwise in the center of the rabbit.

Arrange any extra slices of liver evenly over the stuffing. Carefully roll the rabbit

around the filling and wrap tightly in parchment paper, tying securely with kitchen

twine.

Place the wrapped rabbit in a baking pan with roughly chopped onion, carrot, and

celery. Add sprigs of sage, bay leaf, thyme, and rosemary. Drizzle generously with

olive oil.

Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until the internal

temperature reaches 65°C (150°F).

Finish the sauce:

Once cooked, remove the rabbit from the pan and keep warm. Place the roasting pan

over medium heat and deglaze with a splash of white wine, scraping up the browned

bits to create a flavorful sauce