Stuffed rabbit roll

Procedure

To prepare the lamb chops with pistachio grains we start by flavoring ours To prepare our stuffed rabbit roll we start by cutting the stale bread and putting it together with a glass of milk in a bowl so that it can soften. We continue preparing the rabbit, cut the thighs (we can use them later for another tasty second course or for lean meat sauce), clean the inside by removing the fat and the organs. Once cleaned, we open it halfway and spread it out on a work surface. We can now begin the most difficult phase, boning the rabbit. It will take time and precision. 🙂 Once this is done, cover the rabbit with a sheet of aluminum foil or baking paper and beat the meat well in order to level it. At this point, we can salt and pepper it. Let’s start stuffing it, spread the slices of ham evenly and then the slices of smoked cheese. You can also change the type of filling. Now take the softened bread, remove the crust and put it in a mixer, pour the mixture obtained on the filling, always evenly. At this point we roll up the meat on itself, being very careful not to let the filling come out. Finally to tie it we use some string and as length we calculate 10 times the length of the roll. Let’s insert the aromas. Take a saucepan and grease it with a little butter and olive oil, when it is hot, place the stuffed rabbit roll and let it brown on all sides. Deglaze with half a glass of white wine, and continue cooking over low heat for about 1 hour. We taste the stuffed rabbit roll with a good polenta and in the company of good friends 🙂