Coniglio in Porchetta

By LeeBoruchow

Yes deboning a whole rabbit is a royal pain, but the end result is a really nice dish.

Ingredients

• 1 4 1/2 lb rabbit, whole and deboned
• 4 tbsp lardo
• 1 bulb fennel, 1/4" dice, fronds reserved and roughly chopped
• 2 cloves garlic, sliced
• 4 links Italian sausage, removed from its casings and crumbled
• salt and pepper, to taste
• 1 glass dry white wine
• 1 lemon, juiced
• 4 tbsp extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

In a 12 to 14-inch saute pan heat the lardo. 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. Stir in chopped fennel fronds and check for seasoning.

Lay the rabbit out on a flat surface and season both sides. Fill the middle of the rabbit with the sausage mixture and roll up like a jelly roll. Tie with butchers twine at regular intervals. Place in a baking dish and drizzle with the lemon juice, wine and oil.

Cook in the oven, occasionally basting with the pan juices. Cook until internal temperature is 150-160, and let rest for 10 minutes. Carve into 1/2" slices and serve drizzled with great quality oil.