Rabbit Roll

To prepare the rabbit roll, start with the filling. Place the minced meat in a bowl, add the chopped herbs 1, the grated Parmigiano Reggiano DOP 2, the egg 3, and a pinch of salt and pepper. 

Mix the filling well 4 until you obtain a homogeneous mixture. On a cutting board, lay the boned rabbit down flat, then salt and pepper it. Cover with a sheet of parchment paper and pound it with a meat mallet to achieve a thin and even thickness 5. Place the filling in the center 6.

Fold the outer edges of the rabbit towards the center 7, then carefully roll it up 8 to obtain a roulade 9.

Lay the bacon slices on a cutting board, place the roll on top, and lift them one by one from both sides to cover it 10. Now, using a string, tie the meat as if it were a roast 11 12. If you don't know how to do this, consult our guide: how to tie a roast. 

Place the sprigs of thyme, rosemary, and myrtle and use more string to tie them to the meat 13. The roll is ready 14, now you just need to cook it. Use a pot suitable for oven cooking as well. Pour a drizzle of oil inside and add two cloves of garlic 15.

Heat on the stove and place the roll inside the pot 16. Brown it well on all sides 17, then deglaze with white wine 18.

Once all the wine has evaporated, pour in the hot broth 19. Now transfer to a static oven preheated to 392°F for 60 minutes. During cooking, turn the roast every 15-20 minutes. After the cooking time, remove it from the oven 20. Transfer the roast to a cutting board, keeping the cooking juices warm 21.

Remove the string and slice it 22. Drizzle it with the sauce 23 and serve it 24.