Ingredients
- 500g Italian-style pork sausages
- 425g chicken mince
- 140g fresh white breadcrumbs
- 1 cup (100g) grated parmesan
- 1 small onion, finely chopped
- 8 unpeeled garlic cloves
- 2 tablespoons chopped rosemary, plus extra leaves for roasting
- 1 egg, lightly beaten
- 2 x 1.8-2kg rabbits*, boned (ask your butcher to do this), bones reserved
- 1 1/2 cup (375ml) dry white wine
- 1/2 cup (125ml) olive oil
- 2 cups (500ml) Massel chicken style liquid stock
Method
- Step 1Preheat the oven to 170°C.
- Step 2Place sausage fillings (discard casings) in a bowl with chicken, crumbs, parmesan and onion. Peel and crush 2 garlic cloves and add to bowl with rosemary and egg. Season with salt and pepper and mix well. Mixture should be quite fine, so pulse in a food processor if required.
- Step 3Lay rabbits on a work surface. Divide stuffing into two and shape each into a sausage just shorter in length than one rabbit. Place stuffing into rabbits, then fold in ends and sides to enclose. Use a needle and butcher’s twine to sew up rabbits and enclose filling.
- Step 4Place rabbits in a roasting pan, surround with reserved bones and add remaining garlic and rosemary. Add wine and oil, season well and roast for 1 1/2 hours, basting from time to time and adding more wine if pan becomes dry. When done, transfer rabbit to a baking tray, cover loosely with foil and set aside to rest for 30 minutes.
- Step 5Discard bones, reserve garlic and place roasting pan over medium heat. Add stock and stir to dislodge any pan scrapings. Cook for 2-3 minutes, then strain juices into a bowl.
- Step 6Slice rabbit and place on serving plates. Drizzle with pan juices and serve with caponata (see related recipe) and balsamic potatoes (see related recipe).
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
4981 kj
Energy
57g
Fat Total
18g
Saturated Fat
3g
Fibre
140g
Protein
486mg
Cholesterol
1536mg
Sodium
3g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
* Rabbits are from selected butchers and game butchers.
- Author: Valli Little
- Image credit: Geoff Lung
- Publication: Taste.com.au
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