Boneless Rabbit with Sausage Filling

Tender rabbit roulade with Italian sausage, porcini ravioli, sautéed vegetables, and a rosemary-infused jus.

Secondi Chicken - Rabbit (Boneless) Tier 2
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Boneless rabbit stuffed with Italian sausage

Ingredients

A classic Tuscan-style roulade: deboned rabbit rolled with sausage, finished with porcini ravioli and rosemary jus.

Base recipe = 4 servings.
  • 1 whole rabbit, deboned
  • 454 g Italian bulk sausage (1 lb)
  • 1 egg white
  • Parmigiano Reggiano, grated (to taste)
  • Porcini mushroom ravioli (to serve)
  • 1 baby carrot
  • 1 zucchini
  • 1 sprig fresh rosemary
  • 1 glass dry white wine
  • Sea salt and black pepper, to taste

Method

  1. Prepare rabbit: Debone and clean the rabbit. Lay it flat and season lightly with salt and pepper.
  2. Make filling: Mix Italian sausage with egg white and a generous spoon of grated Parmigiano.
  3. Roll: Spread filling evenly on the rabbit, roll tightly, wrap in plastic, and tie with twine.
  4. Roast: Roast at 325°F (165°C) for about 25 minutes (or until cooked through), then rest before slicing.
  5. Rosemary jus: Roast bones and vegetables, deglaze with white wine, add water, reduce, and perfume with rosemary.
  6. Serve: Slice the rabbit roulade and plate with porcini ravioli and sautéed vegetables. Spoon rosemary jus over and around.
Chef’s Note: Tie the roulade tight and rest it before slicing — that’s how you keep a clean spiral and juicy texture.
Nutrition (per serving, estimate)
Calories~540 kcal
SodiumVaries by sausage & seasoning
Dietary notes: 🥩 High Protein • 🌾 Gluten-free (if ravioli GF) • 🧀 Contains Dairy
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