Antica Bottega di Felice
Ingredients and quantities

Quantities for 4 people:

  • 1 rabbit
  • 600g mixed minced meat
  • 3 eggs
  • 200g Parmesan cheese
  • parsley
  • salt and pepper
  • 200g boiled potatoes
  • 20g dried mushrooms
  • 2 celery stalks
  • 2 carrots
  • 1 onion
  • 1 sprig rosemary
  • sage
  • extra-virgin olive oil
  • 2 glasses dry white wine
  • 200g breadcrumbs
Accompanying wines:
Romagna DOC Sangiovese Superiore

Rabbit roulade

Type of recipe: Main courses

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Preparation method:

Bone the rabbit. In the meantime, soak the dried mushrooms in water to rehydrate. Make the stuffing by combining the minced meat, potatoes, eggs, breadcrumbs, mushrooms, salt and pepper and chopped parsley. Mix together well and use to stuff the rabbit. Tie the rabbit tightly using butcher’s twine. Pour a little oil in a pan and sauté all the chopped vegetables (the 2 celery stalks, 2 carrots and the onion). Add the rabbit and brown over a high heat. Pour over the white wine then put the pan in the oven at 170-180°C for about 1 hour. When ready, put the cooked vegetables through a vegetable mill and use to thicken the sauce. Season with salt and pepper to taste. Cool the rabbit and cut into slices. Pour over the sauce and serve.

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