Poor Stuffed Rabbit

Meat 670 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Poor Stuffed Rabbit
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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The meat of the so-called "peasant" rabbits can taste great because farmers usually feed them with chicken fodder, grass, vegetables and leftovers from their own table. Try to find just one.

Ingredients

Directions

  1. Remove the giblets and bones from the rabbit (the bones can be used in another dish, such as broth). Cut the rabbit liver and heart into small pieces and fry in 1 tbsp. l. butter over medium heat, 2-3 minutes.
  2. Chop the garlic and parsley. Soften 2/3 of the breadcrumbs in milk. Cut the caciocavallo cheese into small cubes and stir with bread crumbs, lightly beaten eggs, garlic and parsley. Season with salt and black and red pepper. Add toasted liver and heart and raisins to the mixture.
  3. Stuff the rabbit with the resulting mixture and carefully sew up with coarse thread so that it looks like a whole carcass.
  4. Place the stuffed rabbit in a deep baking dish, add 2 tbsp. water, tomatoes, a little oil, salt and pepper. Sprinkle the remaining bread crumbs and parmesan over the rabbit. Place the dish in an oven preheated to 180 ° C for 1 hour. Serve the rabbit hot.

Poor Stuffed Rabbit



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

The meat of the so-called "peasant" rabbits can taste great because farmers usually feed them with chicken fodder, grass, vegetables and leftovers from their own table. Try to find just one.

Ingredients

Directions

  1. Remove the giblets and bones from the rabbit (the bones can be used in another dish, such as broth). Cut the rabbit liver and heart into small pieces and fry in 1 tbsp. l. butter over medium heat, 2-3 minutes.
  2. Chop the garlic and parsley. Soften 2/3 of the breadcrumbs in milk. Cut the caciocavallo cheese into small cubes and stir with bread crumbs, lightly beaten eggs, garlic and parsley. Season with salt and black and red pepper. Add toasted liver and heart and raisins to the mixture.
  3. Stuff the rabbit with the resulting mixture and carefully sew up with coarse thread so that it looks like a whole carcass.
  4. Place the stuffed rabbit in a deep baking dish, add 2 tbsp. water, tomatoes, a little oil, salt and pepper. Sprinkle the remaining bread crumbs and parmesan over the rabbit. Place the dish in an oven preheated to 180 ° C for 1 hour. Serve the rabbit hot.

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