Side Dish

Stuffed Rabbit: Coniglio Arrotolato

Name: Stuffed Rabbit: Coniglio Arrotolato
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1 cup mixed chopped herbs, such as parsley, mint, basil, rosemary, and thyme; Extra-virgin olive oil; 1/4 pound pancetta, cut into 1/4-inch cubes; Salt and freshly ground black pepper; 1 1/2 cups white wine; 1 (3-pound) rabbit, cleaned and boned, left whole

16 September 2026

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Total Time105 Mins

Serves6

Per Serving$4.93

Photo coming soon

Stuffed Rabbit: Coniglio Arrotolato requires roughly 1 hour and 45 minutes from start to finish. This recipe makes 6 servings with 512 calories, 52g of protein, and 27g of fat each. For $4.93 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Primal Paleo FODMAP Friendly Side Dish Rosemary

Ingredients:

For 6 servings

1 cup mixed chopped herbs, such as parsley, mint, basil, rosemary, and thyme
6 servings Extra-virgin olive oil
¼ pound pancetta, cut into 1/4-inch cubes
6 servings Salt and freshly ground black pepper
1½ cups white wine
3 pound rabbit, cleaned and boned, left whole

Method:

1
Preheat the oven to 400 degrees F.
2
In a small frying pan, heat the pancetta over medium-high heat until most of the fat is rendered. Discard the fat and drain the pancetta on paper towels.
3
In a small bowl, combine the pancetta and herbs and mix well. Season the rabbit, inside and out, with salt and pepper, stuff the herb mixture into the cavity. Truss the legs with butcher's twine.
4
Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.
5
Pour the wine over the rabbit and place in the oven. Cook for about 1 to 1 1/2 hours, or until the rabbit is golden brown and juicy. Make sure to baste the rabbit every 15 minutes to keep it from drying out.
6
Serve hot or at room temperature.

Adapted from Foodnetwork

Kit For This Recipe

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