Ingredients
- 600 g back of a rabbit
- 2 pcs rabbit thighs
- 100 g raw ham
- 10 g bitter cocoa
- 1 pc onion
- parsley
- marjoram
- butter
- flour
- peeled hazelnuts
- laurel
- vegetable broth
- extra virgin olive oil
- salt
- pepper
For the rabbit roll recipe, boned the back and the rabbit thighs, keeping the scraps. Cut the pulp of the thighs into small pieces. Put half of them through the meat grinder together with the ham; mix the chopped pulp with the remaining morsels. Salt, pepper and fragrant
the filling with 1 teaspoon of chopped parsley and marjoram.
Spread the boned back on the work surface and distribute the pulp; form a roll, wrap it
in a sheet of wet and wrung-out baking paper, close it with candy and tie the ends with the kitchen string; then tie the roll with 5 equidistant twines to keep it in shape; place it in a baking dish, grease it with a little oil, surround it with the waste kept aside and the onion cut into pieces; add a bay leaf and bake at 200 ° C for about 45 minutes. Take the roast out of the oven, remove it from the pan and let it rest for 15-20 minutes.
Strain the cooking sauce into a saucepan with 2 ladles of broth, cocoa and cook it for about 5 minutes. Add to the sauce 10 g of butter mixed with 10 g of flour, salt and pepper and let thicken again for 1 minute, obtaining a sauce. Serve the rabbit cut into slices, with the sauce and a handful of chopped hazelnuts.
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