ROASTED RABBIT WITH HERBS
Food Festivals of Italy
by James Fraioli and Leonardo Curti
Oniglio In Porchetta
(Roasted Rabbit with Herbs)
· 1 whole rabbit, cleaned
· 3 cloves garlic
· 2 sprigs fresh rosemary
· 1 teaspoon crushed red pepper
· 4 fresh sage leaves
· 1 fennel bulb
· 2 tablespoons fennel seeds
· ½ cup extra virgin olive oil, plus 3 tablespoons
· 4 potatoes, quartered
· Salt and pepper, to taste
Preheat oven to 350 degrees F.
Place the rabbit in a pot of cold water and soak overnight in the refrigerator.
To make the stuffing: Grind the garlic, rosemary, crushed red pepper, sage leaves, fennel bulb, and fennel seeds in a Cuisinart. Drizzle in 3 tablespoons olive oil while blending.
Remove the rabbit from the refrigerator and stuff the body cavity with the herb mixture. When full, secure the rabbit with toothpicks or string to keep stuffing from falling out. Place the rabbit in a roasting pan with remaining olive oil and the potatoes. Sprinkle with salt and pepper.
Cook the rabbit for 2 hours. During the cooking process, baste the rabbit two to three times. When finished cooking, remove from oven and serve.