Entree: Italy – Marche – Coniglio in Porchetta (Rabbit roasted porchetta-style, butterflied and rolled with herbs, fennel, garlic, and pancetta)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 whole rabbit, butterflied and laid flat, approx. 2.5 lb (1.1 kg) usable meat
- 4 oz (115 g) thinly sliced pancetta or prosciutto
- 6 cloves garlic, approx. 0.7 oz (20 g), minced
- 2 tbsp (10 g) fresh rosemary, finely chopped
- 1 tbsp (6 g) fennel seeds, toasted and crushed
- 2 tbsp (6 g) fresh sage, chopped
- Zest of 1 lemon, about 1 tbsp (6 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) chicken stock
- 1/4 cup (30 g) fresh breadcrumbs
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- Kitchen twine for tying the roll

Instructions

1. Preheat oven to 400°F (200°C). Pat the butterflied rabbit dry and lay skin-side down on a clean board.
2. In a bowl combine minced garlic, chopped rosemary, crushed fennel seeds, chopped sage, lemon zest, breadcrumbs, olive oil, salt, and pepper to make the herb filling.
3. Spread the herb mixture evenly over the rabbit meat. Lay the pancetta slices over the filling, leaving room to roll.
4. Roll the rabbit tightly into a porchetta-style roulade and tie securely with kitchen twine at 1–1.5 inch (2.5–4 cm) intervals.
5. Transfer the roll to a roasting pan, brush with a little olive oil, and roast at 400°F (200°C) for 20 minutes to develop color.
6. Reduce heat to 350°F (175°C), pour white wine and chicken stock into the pan, and continue roasting for another 35–45 minutes, basting once or twice, until internal temperature reaches 160°F (71°C) and skin is crisp.
7. Remove from oven and let rest, tented, for 10 minutes. Slice into thick rounds and serve with pan juices spooned over.