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How to prepare baked rabbit in porchetta

Rabbit in porchetta

Among the Sunday recipes, rabbit in porchetta cannot be missing, a new way of thinking about roast meat. Serve it with polenta or potatoes!

Coniglio in porchetta, or porchettato rabbit, is a tasty second course, ideal for Sunday lunches . If you don't know how to debone rabbit you can ask your trusted butcher to carry out this operation for you so that you have a whole slice of meat ready to be stuffed.

As can be deduced from the name, this recipe recalls the more classic pork porchetta in shape and flavor. In fact, the two preparations have in common a blend of aromatic herbs and garlic , as well as the addition of sliced ​​raw ham to give further flavor to the dish.

Rabbit in porchetta
Rabbit in porchetta

How to prepare the porchetta rabbit recipe

  1. You can prepare this dish starting directly from the boned rabbit , or do this operation yourself. In this case, I refer you to our guide on how to debone rabbit .
  2. Once you have your slice of meat, spread it on the work surface with a meat mallet.
  3. Season it with salt and pepper , then place the slices of raw ham or bacon.
  4. Finely chop all the aromatic herbs together with the garlic and distribute them in the center of the meat.
  5. Then roll up tightly, closing the internal filling, wrapping the rabbit roast on the outside with string .
  6. In a pan suitable for both the oven and the stove, heat two tablespoons of oil with a knob of butter , then brown the rabbit porchette on all sides, turning delicately so as not to pierce the meat.
  7. Then add the bay leaf and blend with the white wine.
  8. Transfer everything to the oven, cooking at 180°C for about 60 minutes , sprinkling it again with some white wine or, if it is too dry, with 1-2 ladles of meat broth.
  9. Serve the sliced ​​rabbit porchetta with its sauce, after letting it rest for 10 minutes outside the oven , perhaps paired with roast potatoes or homemade polenta .

If you want to make this second course even more delicious, you can add around 150-200 g of sausage to the filling. Remove the casing and break the sausage paste into pieces in the center of the boned rabbit, then complete with the other ingredients, close everything and move on to cooking.


We recommend keeping the typical second course of meat in the fridge for a maximum of 1-2 days , preferably in a special container with a lid. We do not recommend freezing in the freezer.

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