Rabbit Cooked Like a Tuscan Pig: Coniglio in Porche

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions