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Recipe Rabbit Stuffed With Vegetables


Rabbit Stuffed With Vegetables

Recipe yeld 4 servings

Ingredients

1 Rabbit Of 2200 Grams
2 Slices Bacon
8 Cl Olive Oil
80 G Onions
50 G Carrots
40 G Celeriac
50 Cl Broth
30 G Butter
Rooms
Pepper
For The Filling:
5 Slices Pancarrbr /> 30 G Butter
60 G Broccoli
80 G Carrots
80 G Celeriac
60 G Zucchini
Rooms
Pepper
Grated Nutmeg 1
1 Egg
1 Tablespoon Chopped Parsley
1 Tablespoon Cream

Amount Per Serving Calories: 1515


Method

Clean your rabbit's head and bone privatelo the saddle, leaving intact the front and rear legs, then wash it under running water and dry carefully.
Prepare the filling: Remove the crust from the sandwich bread cut into cubes and brown in a pan with 10 g of butter.
If you prefer a lighter filling, you can avoid browning the bread in it instead of butter and toast in the oven.
Clean all vegetables and cut the broccoli florets and in the other cubes.
Blanch the vegetables in salted boiling water, divided into different quality then let them drain.
Put in a bowl of bread cubes and vegetables, add the other ingredients and the remaining butter, melted.
Salt and pepper the rabbit inside, fill with the stuffing, cover with slices of bacon, then sew the opening with kitchen string, making sure not to overtighten, since the filling tends to increase in volume during cooking.
Salt and pepper the rabbit also externally.
Heat the oil in a sauté pan large enough and the rabbit over high heat briefly, with the back facing down.
Turn it and cook in preheated oven (180 degrees) for about an hour.
Peel the onions, carrots and celeriac, cut into brunoise and add to meat after 10 minutes into cooking.
When the vegetables begin to color, pour into the pan some of the broth, enough to cook the rabbit, turn the vegetables occasionally with a wooden spoon.
When the meat is ready, remove from pan and keep warm.
Mix the rest of the broth to the gravy and let it reduce by

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