If you don’t have any original and tasty recipe for your Christmas menù, this rabbit roast could be just what you’re looking for. To cook this rabbit roast recipe, I worked with my friend Nunzio Varrasso, he love, like me, the typical food produced in Abruzzo, so he realized a fine sauce made with vino cotto, to garnish the meat and add a touch of elegance to the rabbit roast. The sauce made with the cooked wine has slightly sweet taste that perfectly pairs with the rabbit meat and with the sapidity due to the bacon. It’s a great recipe that will astonish your guest at Christmas dinner. I have to say thank you to Nunzio, a superb and patient chef!
750 g of saddle of rabbit to roll (without bones)
100 g of bacon cut into thin slices
100 g pork of sausage skinned
120 g of boiled chestnuts
50 ml of vino cotto (cooked wine)
1 teaspoon of cornstarch
A drizzle of extra virgin olive oil
1 celery stalk
1 laurel leaf
1 sprig of rosemary
1 clove of garlic
½ of onion
Place about 200 g of chestnuts in a saucepan and cover them with water. Once they boil, let cook them for about 15 minutes. When are soft, drain the chestnuts and let them cool for a few minutes minutes. Remove the shell and the inner skin with a knife (avoiding crumbling).
Place a sheet of backing paper (cut slightly bigger than the rabbit saddle) on the work surface. Lay bacon slices on the baking sheet in a single and continuous layer. Place the rabbit saddle wide open on the bacon slices and pound the meat with a meat mallet to a homogeneous thickness.
Distribute the crumbled sausage at the points where the meat presents some thinnest point to form a perfectly flat surface.
Then distribute the coarsely chopped chestnuts.
Roll up the rabbit roast using the parchment paper to help you tighten the roll, then tie the roast with a string including the baking paper.
Preheat oven to 200 ° C.
Put the vegetables in a roasting pan and drizzle evoo and add about 50 ml of water.
Place the roast and cover the pan with aluminum foil. Cook for about 45 ‘. Turn rabbit when it is half done. Check the cooking.
When the roast is ready, open the paper and brown the roast under the grill for about 10 ‘until the bacon is crispy.
Remove the roast from the roasting pan, pour the vino cotto into the roast pan and mix the wine with cooking sauce. Filter all the cooking juices into a saucepan and add the tip of a teaspoon of cornstarch.
Heat over low heat until the sauce thickens.
When the roast is still cut into slices of about 1 cm.
Serve topped with some vino cotto sauce.