Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 6 |
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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 |
Directions:
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. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool.
4. Stuff the rabbit cavity with the fennel, garlic, and the remaining lardo, cut into 1/8-inch dice. Truss the rabbit to seal the openings and place in a casserole. Baste with the wine and lemon juice, and sprinkle with the coarse salt.
5. Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.
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