Coniglio in Porchetta (Rabbit Stuffed with Pork) is a traditional Sammarinese (from San Marino) recipe for a classic dish of rabbit stuffed with offal and Italian sausage that's baked with white winein the oven. The full recipe is presented here and I hope you enjoy this classic Sammarinese version of: Rabbit Stuffed with Pork (Coniglio in Porchetta).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 skinned rabbit (about 1kg)
3 Italian sausages, chopped
3 garlic cloves, chopped
5 sprigs of dill, chopped
1 large slice of dried pancetta, chopped
salt and freshly-ground black pepper, to taste
120ml extra-virgin olive oil
white wine, to taste
Method:
Gut the rabbit (but reserve the liver and kidneys) then wash thoroughly. Take about 1 tbsp sea salt, mix with black pepper then use to rub inside the body cavity of the animal. Chop the liver and kidneys then mix with the sausage, garlic and pancetta. Use this mixture to stuff the body cavity of the rabbit then sew the opening closed, incorporating the dill into the bindings.
Season with salt and black pepper then place in the refrigerator to stand for at least 2 hours. After this time, remove the rabbit from the refrigerator then heat the olive oil in a pan, add the rabbit and fry until browned all over. Blend in white wine to taste then pour into a baking dish and transfer to an oven pre-heated to 200°C. Cook for 30 minutes then lower the oven temperature to 150°C and cook for a further 30 minutes. If, during this period, the rabbit looks as if it's drying out sprinkle with a mix of wine and stock.
Serve accompanied by roasted potatoes and fried greens.
)
Click on the image, above to submit to Pinterest.