rabbit

Recipe of the Week: Roasted Rabbit

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.

rabbit

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INGREDIENTS:
Large rabbit
Salt and pepper
Fennel pollen
Sage

Rosemary
Olive oil
, lemon

 

Rabbit Umbrian Style _DSC0244

_DSC0261 Step one: debone the rabbit_DSC0272

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.

Cooked Rabbit Recipe _DSC0330 _DSC0353 _DSC0360Step three: roll the rabbit tightly around itself. Tie with butcher’s twine.

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Step four: drizzle the exterior with high quality olive oil. _DSC0458 _DSC0464 _DSC0467

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!_DSC0481

 

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

You know we like to get fancy sometimes over here at Via Umbria. But that doesn't always mean difficult. To celebrate the ...

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