Mediterranean rolled rabbit roast

Ingredients for 6 servings:

• 1 rabbit, whole, without head
• 80 g smoked ham, diced
• 200 g mixed vegetables, diced, e.g. onion, carrot, celery, leek, pepper
• 1 tbsp cream
• 1 tsp, sautéed rosemary
• 1 tsp sautéed thyme
• olive oil
• ½ liter meat broth
• pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

stuffed rabbit, holiday roast

Wash the rabbit, cut open the belly/breast, and debone. To do this, use a sharp knife to remove the meat from the bones. For the filling, place the ham, 80g of vegetables, and cream in a blender and make a stuffing. Spread out the boning slice of meat and sprinkle the inside with herbs. Spread the stuffing over the rabbit, leaving a 2cm border so the stuffing doesn’t squeeze out when rolling it up. Roll up the slice of meat tightly and tie it with kitchen string. Season the outside with salt and pepper. Brown the rabbit all over in the oil, add the remaining vegetables, and let it brown. Pour in the stock and cook in the covered roasting pan in the oven for 70 to 80 minutes at 190°C. Remove the lid for the last 15 minutes, adding more stock if necessary. When the cooking time is over, remove the rabbit and keep warm. Purée the sauce and thicken with a little butter if necessary. Slice the rabbit, remove the string, and serve with the sauce. Pasta, rice, or polenta are perfect side dishes. Potato dumplings also taste delicious. You’ll see, the effort is worth it!