Italiano
Wild fennel roast rabbit
- 16 May, 2023
- Home , Ancient recipes
History of the recipe
When the scent of the rabbit roasting in the oven would fill the house, we would all feel happier. We knew we were all going to seat around the table to enjoy a delicious meal, while the eldest would tell the youngest stories about the weather, the country, the animals, the war.
Pina and Agape were used to empty the rabbit, cook the innards with garlic, wild fennel, salt, pepper and a lot of oil. Then, they would fill up again the rabbit and sew it, like nothing had happened to the little animal. Some roasted potatoes were the best side dish for this recipe.
- 1 rabbit
- 200 gr. Agape extra virgin olive oil
- 5/6 tender sprouts of wild fennel
- 2 cloves of garlic
- Offal
- Salt and pepper
Instructions
Clean the rabbit by removing fat and open it lengthwise. Remove feet and legs, and season them. Brown the offal previously seasoned together with the chopped garlic and the wild fennel. When ready, fill up the rabbit with the offal and sew it, then roast it in a preheated oven at 180° for one hour and a half approx, flipping the meat pieces about every 10 minutes.
Cool down a bit, then cut it into slices, sprinkle it with the cooking liquid and serve hot or warm.
