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Stuffed Roasted Rabbit

Course Meat
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Giulia


  • 1 rabbit, boned by your butcher
  • 100 g of white bread, soaked in milk and squeezed well
  • 1 egg
  • 300 g of ground veal meat
  • 1 fresh pork sausage
  • 100 g grated pecorino cheese
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • 5 potatoes
  • 1 red onion
  • 1 cup beef broth or vegetable stock or white wine


  • In a bowl mix the breadcrumb with the ground veal, the fresh pork sausage, a lightly beaten egg and the grated pecorino cheese. Add a pinch of salt and some freshly ground black pepper. Mix throughly.
  • Lay the boned rabbit on a cutting board and spread the filling evenly over the rabbit. Wrap the rabbit on itself starting from the hind legs, then tie it well with a kitchen twine and rub with salt and pepper.
  • Preheat oven to 200°C and place the rabbit in a pan with peeled potatoes cut into wedges and a red onion cut into slices. Drizzle with extra virgin olive oil and bake for about 40 minutes to brown the rabbit. After 40 minutes baste the meat with
  • the broth or white wine and lower the temperature to 180°C. Cook the rabbit for 50 more minutes, basting it occasionally with its gravy.
  • Let cool completely before slicing. Warm the gravy and pour it over the rabbit slices before serving.
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