You know we like to get fancy sometimes over here at Via Umbria. But that doesn’t always mean difficult. To celebrate the on boarding of Vickie Reh, Bill took a crack at some roasted rabbit.  We take you through the process, step by step, to create this untraditional and delicious roast.

INGREDIENTS:
Large rabbit
Salt and pepper
Fennel pollen
Sage
Rosemary
Olive oil, lemon

 Step one: debone the rabbit. 

Step two: lay the boneless rabbit out on your work surface and rub the inside with chopped garlic. Season both the inside and outside of the rabbit with the salt, pepper and fennel pollen rosemary and sage and olive oil.

Step three: roll the rabbit tightly around itself. Tie with butcher’s twine.

Step four: drizzle the exterior with high quality olive oil. 

Step five: Preheat the oven to 425°F.  Roast for about 45 minutes. Wait 30 minutes before slicing. Enjoy with a glass of Monetfalco Rosso!

Ci Vediamo!

–Via Umbria