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🍽️ Rabbit Roast with Stuffing

534 kcal · 30 min · 4 servings

Ingredients

• 700 g rabbit back with belly flap, boneless (1 rabbit back)
• 2 onions
• 3 tbsp butter
• 0.5 bunch basil
• 0.5 bunch chervil
• 2 garlic cloves
• 2 tbsp olive oil
• 5 dried, marinated tomatoes
• 2 tbsp chopped pine nuts
• 1 egg
• 4 slices bacon
• 200 ml dry white wine
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions and garlic.
2. 2. Finely chop the onions and garlic.
3. 3. Wash the fresh herbs.
4. 4. Shake the herbs dry.
5. 5. Finely chop the herb leaves.
6. 6. Cut the dried tomatoes into strips.
7. 7. Place the chopped herbs, garlic, oil, pine nuts, and tomato strips in a bowl.
8. 8. Heat one tablespoon of butter in a pan.
9. 9. Sauté the chopped onions in the hot butter until translucent.
10. 10. Add the onions to the herb mixture in the bowl.
11. 11. Stir the onions into the herb mixture.
12. 12. Season the mixture with salt and pepper.
13. 13. Mix the egg into the herb mixture.
14. 14. Lay out the rabbit back.
15. 15. Season the meat with salt and pepper.
16. 16. Spread the herb mixture evenly over the meat.
17. 17. Roll the meat up lengthwise.
18. 18. Wrap the roast with bacon strips.
19. 19. Tie the roast securely with kitchen twine.
20. 20. Preheat the oven to 180 degrees.
21. 21. Melt the remaining butter in a roasting pan.
22. 22. Sear the rabbit roast on all sides in the butter.
23. 23. Deglaze the roast with the wine.
24. 24. Place the roasting pan in the preheated oven.
25. 25. Roast the meat for about 45 minutes.
26. 26. Occasionally pour some wine over the roast during cooking.
27. 27. Remove the roast from the oven.
28. 28. Slice the roast.
29. 29. Serve the slices.

Nutrition per serving

• kcal: 534
• Protein: 43 g · Fett/Fat: 34 g · Carbs: 6 g