Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta Recipe

Name: Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.; 1/2 cup lardo, or fat back; 1/2 bulb fennel, cored and diced; 2 cloves garlic, minced; 2 links Italian sausage, removed from its casings; Freshly ground black pepper; 1 cup dry white wine; 1 lemon, juiced; Coarse salt; 4 tablespoons extra-virgin olive oil

Servings: persons

1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.
1/2 cup lardo, or fat back
1/2 bulb fennel, cored and diced
2 cloves garlic, minced
2 links Italian sausage, removed from its casings
Freshly ground black pepper
1 cup dry white wine
1 lemon, juiced
Coarse salt
4 tablespoons extra-virgin olive oil

1
Preheat the oven to 375 degrees F.
2
Season the inside and outside of the rabbit with pepper, and set aside.
3
In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking.
4
Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes.
5
Add the sausage and cook until just cooked, about 6 to 8 more minutes.
6
Remove from heat and allow to cool.
7
Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice.
8
Truss the rabbit to seal the openings and place in a casserole.
9
Baste with the wine and lemon juice, and sprinkle with the coarse salt.
10
Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices.
11
Remove from the oven, allow to sit 5 minutes.
12
Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.

142

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you., 1/2 cup lardo, or fat back, 1/2 bulb fennel, cored and diced, 2 cloves garlic, minced, and more.

Yes, Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta

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