Recipe courtesy of Mario Batali
Print
Total:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 pound pancetta, cut into 1/4-inch cubes
  • 1 cup mixed chopped herbs, such as parsley, mint, basil, rosemary, and thyme
  • 1 (3-pound) rabbit, cleaned and boned, left whole
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 1/2 cups white wine

Directions

Preheat the oven to 400 degrees F.

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.

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. Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.

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. Serve hot or at room temperature.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Stuffed Pizza

Recipe courtesy of Cooking Channel

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Squid

Recipe courtesy of David Rocco

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Sausage-Stuffed Mushrooms

Recipe courtesy of Tia Mowry

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Stuffed Turkey Burgers

Recipe courtesy of Ellie Krieger

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here