The Stuffed Vegetable Rabbit is a savory recipe that wins you over at first taste. A dish rich in flavor and tradition, perfect for special occasions or for a Sunday lunch with the family.
Rich in harmoniously balanced flavors, this recipe turns rabbit into a true culinary masterpiece. With only 650 calories per serving, it offers a tasty yet balanced option.
The required effort is moderate: preparation and cooking take around 2 hours in total, with 45 minutes dedicated to preparation and 60 minutes to cooking. Nevertheless, the end result is worth every minute spent in front of the stove.
Thanks to this step-by-step guide, you will discover how to easily prepare this delicious and elegant dish at home. Let’s get ready to immerse ourselves in the aromas and flavors of the best homemade cuisine!
Recipe Notes
- DIFFICULTY: Medium
- PRO: Tasty vegetable filling
- CONS: Long cooking time
- PREPARATION: 45 minutes
- NUTRITIONAL FACTS: 650 calories per serving
- SUITABLE FOR: A special family dinner
Notes on the ingredients of the recipe: Stuffed Rabbit with Vegetables
Discover how these ingredients transform a simple rabbit into a rich and flavorful dish.
- Rabbit: The protein base that offers tender and lean meat.
- Pancetta: Adds fat and flavor, making the meat more succulent.
- Olive Oil: Used to sauté the ingredients, adding depth to the taste.
- Onions, Carrots, Celeriac: Trilogy of vegetables for an aromatic base.
- Beef Broth: Provides moisture and enriches the filling with intense flavors.
- Butter: Used to soften and brown the vegetables in the filling.
- Salt and Pepper: Essential to balance and enhance all the flavors of the dish.
- Crustless Bread: Absorbs the juices making the filling soft but not soggy.
- Broccoli, Zucchini: Vegetables that add freshness and color to the filling.
- Nutmeg: A key spice that gives the filling a warm and deep touch.
- Egg: Binds the filling ingredients ensuring cohesion to the stuffing.
- Chopped Parsley: Freshness and herbaceousness contrasting with the sweetness of the roasted vegetables.
- Cream: Provides creaminess to the filling, enriching its texture.
Nutritional Values of the Meat and Vegetable Dish
This dish is a rich choice in flavor and nutrients, although there are some aspects to consider for a balanced diet:
- Variety of vegetables: Including broccoli, carrots, celeriac, and zucchini enriches the dish with fiber, vitamins (A, C, and K), and essential minerals.
- High-quality proteins: Rabbit and egg provide complete proteins, important for tissue repair.
- Fats: The presence of bacon, butter, and cream increases the calorie and saturated fat content. It is advisable to moderate their consumption within a balanced diet.
- Calories: With 650 calories per serving, this recipe can be considered energetic. A suitable portion can be part of a diet attentive to managing daily calorie intake.
In summary, although this dish offers nutritional benefits thanks to the vegetables and quality proteins, it is important to pay attention to saturated fats and the high calorie content.
Succulent Stuffed Rabbit: A Flavorful Recipe
Ingredients
- 2200 g Rabbit deprived of the head and boned on the saddle
- 2 slices Pancetta
- 8 cl Olive oil
- 80 g Onions
- 50 g Carrots
- 40 g Celeriac
- 50 cl Beef broth
- 30 g Butter
- Salt
- Pepper
- 5 slices White bread for the filling
- 30 g Butter for the filling
- 60 g Broccoli for the filling
- 80 g Carrots for the filling
- 80 g Celeriac for the filling
- 60 g Zucchini for the filling
- 1 grattatina Nutmeg for the filling
- 1 Egg for the filling
- 1 tbsp. Chopped parsley for the filling
- 1 tbsp. Cream for the filling
Instructions
- Clean the rabbit, remove its head and debone the saddle, leaving the front and back thighs intact. Wash and dry it.
- Prepare the filling: remove the crust from the bacon, cut it into cubes and brown it with 10 g butter. Clean and cut the broccoli into florets and the other vegetables into small cubes. Blanch the vegetables in boiling salted water, then drain.
- Place the bread cubes and vegetables in a bowl, add the other stuffing ingredients and the rest of the melted butter. Salt and pepper the rabbit internally, stuff it with the stuffing, cover it with the bacon slices and sew the opening shut.
- Heat the oil in a roasting pan and brown the rabbit briefly over high heat. Turn it over and bake it in a preheated oven at 180° for about an hour.
- Clean and brunoise onions, carrots and celeriac; add them to the meat after 10 minutes from the start of cooking. When the vegetables begin to color, pour some of the broth into the pan.
- When the meat is ready, remove it from the pot and keep it warm. Stir the rest of the broth into the cooking juices and reduce by half. Strain the gravy through a sieve, incorporate the cold butter in chunks, and adjust the salt and pepper.
- Slice the rabbit and serve it with the prepared sauce.
Notes
Tasty Variations for a Dish Rich in Flavors
Exploring new versions of the classic dish made with meat and vegetables can turn it into an even more exciting culinary experience. A first variation could involve using guinea fowl instead of rabbit, keeping the same mix of aromatic vegetables for the stuffing but adding a spicy touch with a pinch of curry in the mix. For those who enjoy bolder flavors, bacon can be replaced with minced fresh sausage, which will add a different texture and depth to the filling.
For lovers of vegetarian options, there is the possibility of creating a version completely free of meat using porcini mushrooms as the main base of the stuffing; the latter will give the dish an intense and earthy taste. Finally, if you wish to reduce the caloric intake without sacrificing flavor, you can opt for low-fat dairy in the preparation of the sauce and choose extra virgin olive oil as the main seasoning instead of butter.
Frequently Asked Questions
Some frequently asked questions from our readers.
How can I prepare the filling for the rabbit?
To prepare the filling, cut the bread into cubes and sauté it with butter. Clean the broccoli and vegetables, blanch them in salted boiling water and let them drain. Put the bread cubes and vegetables in a bowl, add the other filling ingredients and mix in the melted butter. Season the rabbit internally with salt and pepper, stuff it with this mixture and cover it with bacon slices.
How should I cook the rabbit stuffed with vegetables?
After briefly browning the rabbit in a hot pan, turn it over and bake at 180°C for about an hour. Add onions, carrots, and celeriac brunoise 10 minutes after cooking. When they are ready, pour broth into the pan. Once cooked, remove it from the container while keeping it warm.
How can I prepare the final sauce?
After removing the meat from the container, keep it warm; reduce by half the remaining sauce in the cooking juices by mixing it with the rest of the broth. Strain the resulting sauce, incorporating pieces of cold butter while adjusting the salt and pepper.
