Coniglio Ripieno

Name: Coniglio Ripieno (Stuffed rabbit)
Yield: 6
Cuisine: Italian
Ingredients: 1 large rabbit, cleaned, boned and flattened; 2 eggs; 6 tbsp grated pecorino or parmesan cheese; 6 tbsp grated pecorino or parmesan cheese; ½ tsp grated nutmeg; 8 fl oz/225 ml beef stock; several sprigs fresh thyme; butter; olive oil; pepper; coarse sea salt

Stuffed rabbit

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This way of cooking rabbit is the speciality at Il Fedino. You can use frozen rabbit from the supermarket, but the flavour will not be as good as when wild rabbit is used.

Ingredients

1 large rabbit, cleaned, boned and flattened
2 eggs
6 tbsp grated pe

Europe
Italy
Main course
Starter
Tuscany
Mediterranean
Gluten-free

Method

Get your butcher or game dealer to clean and bone the rabbit - it is not an easy task for the unskilled. Beat the eggs with the salt and pepper and cook in butter to make a thin omelette. Lay the rabbit out flat and put the omelette on it. Dot with butter and sprinkle on the pecorino, nutmeg & thyme. Roll the rabbit up and tie it carefully, having tucked the ends in. Rub plenty of pepper an