BACON WRAPPED RABBIT WITH CHESTNUT STUFFING SERVED WITH VINO COTTO SAUCE

bacon wrapped roasted rabbit - recipes with olive oil - gusto per amore

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!

 

INGREDIENTS

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 carrot
1 celery stalk
1 laurel leaf
1 sprig of rosemary
1 clove of garlic
½ of onion

vino cotto recipes - recipes with olive oil - gusto per amore

PREPARATION

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.

bacon recipes - recipes with olive oil - gusto per amore

Distribute the crumbled sausage at the points where the meat presents some thinnest point to form a perfectly flat surface.

sausage roll recipes- recipes with olive oil - gusto per amore

Then distribute the coarsely chopped chestnuts.

chestnut stuffing - recipes with olive oil - gusto per amore

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.

bacon wrapped roast - recipes with olive oil - gusto per amore

stuffed rabbit - recipes with olive oil - gusto per amore

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.

cooking rabbi - recipes with olive oil - gusto per amore
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.

Serve warm

bacon wrapped rabbit - recipes with olive oil - gusto per amore

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Categories: Abruzzo recipes

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4 Comments on “BACON WRAPPED RABBIT WITH CHESTNUT STUFFING SERVED WITH VINO COTTO SAUCE”

  1. 2015/12/15 at 1:24 PM #

    This is a recipe we’ll definitely be trying to make. Thank you for sharing it!

  2. Henry
    2015/12/24 at 12:20 PM #

    making it now… deboning a rabbit is a lot of work, buy it deboned if you can!

    • 2015/12/26 at 2:35 PM #

      Sure Henry, I bought a boneless rabbit saddle. Please let me know your opinion about the recipe.

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