Ingredients Jump to Instructions ↓

  1. 1 (4 1/2 pound) rabbit, head, tail and feet removed and gutted, liver reserved, have your butcher remove all of the bones from the rabbit for you.

  2. 1/2 cup lardo, or fat back

  3. 1/2 bulb fennel , cored and diced

  4. 2 cloves garlic, minced

  5. 2 links Italian sausage , removed from its casings Freshly ground black pepper

  6. 1 cup dry white wine

  7. 1 lemon, juiced Coarse salt

  8. 4 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Season the inside and outside of the rabbit with pepper, and set aside. In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until smoking. Add the fennel and the garlic and cook over medium heat until softened and light brown, about 5 to 6 minutes. Add the sausage and cook until just cooked, about 6 to 8 more minutes. Remove from heat and allow to cool. Stuff the rabbit cavity with the fennel, garlic , and the remaining lardo, cut into 1/8-inch dice . Truss the rabbit to seal the openings and place in a casserole . Baste with the wine and lemon juice, and sprinkle with the coarse salt. Cook in the oven for 1 hour, turning once after 30 minutes of cooking, and occasionally basting with the pan juices. Remove from the oven, allow to sit 5 minutes. Serve in 1/2-inch slices with pan juices emulsified with extra virgin olive oil.


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