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Stuffed, Boned Rabbit

For those of you who missed the Flavors blog last week, here is my stuffed rabbit!

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I love rabbit, and can usually get it at Bristol Farms, but after asking 6 butchers, I couldn't find one who would bone a rabbit for me. I had visions of Brad and his boning knive ending either in a trip to the ER for Brad, or in unrecognizable tiny pieces of bunny, bones and organs all over my kitchen. I finally found both a rabbit and a head butcher who would bone it at Jensen's, another upscale grocery store.

The butcher did a great job, and gave me a package of bones, organs and what I wanted: boned rabbit meat I could stuff.

First I made the stuffing:

Stuffing:
1.5 oz. pancetta, chopped
1/2 bulb of fennel, cored and chopped
2 cloves of garlic
2 Italian sausages, removed from casings

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Saute the pancetta, garlic and fennel in a splash of olive oil. Add sausage and cook until browned. Set aside.

1 boned rabbit
8 thin slices of pancetta
1 oz. fontina cheese
black pepper and sea salt
1 c. white wine
2 T. lemon juice

Sprinkle black pepper on both sides of rabbit. Place rabbit on a sheet of parchment paper with 5 pieces of cooking string under, and positioned to tie when rabbit is rolled.

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Top rabbit with thinly sliced pancetta, then stuffing, topped with fontina.

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Roll and tie rabbit. Sprinkle roll with sea salt and place in a baking dish. Pour wine and lemon juice over rabbit.

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Bake for 1 hour at 350, basting occasionally with pan liquid. Let sit 5-10 minutes before slicing.

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One word: DELICIOUS! I will definitely do this again!

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This page contains a single entry from the blog posted on February 22, 2012 5:00 AM.

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