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Stuffed Rabbit

A recipe packed with lots of meat and delicious flavours!



  • 1.

    To do the stuff rabbit you need to deboned the rabbit, stuffed and rolled up.

  • 2.

    The filling is made with pork sausage, chicken, and turkey meat, eggs, parsley, bread crumbs, lemon zest, and grated cheese.

  • 3.

    Fried one onion and little bit if garlic.

  • 4.

    Then mix together the filling with the onion and garlic, then place the filling on the deboned rabbit rolled up tight by using strings.

  • 5.

    Place it in the oven and roast for about one and half hours, always keep an eye on it.

  • 6.

    To make the “Perada Sauce”, start by frying the onions, add some minced pork and beef, halfway through the cooking add chopped rabbit liver with some anchovies, and capers, cook it at a gentle heat for an hour and half, occasionally add some water, add some pepper at the end.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Stuffed Rabbit.


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