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
- Prepare rabbit: Debone and clean the rabbit. Lay it flat and season lightly with salt and pepper.
- Make filling: Mix Italian sausage with egg white and a generous spoon of grated Parmigiano.
- Roll: Spread filling evenly on the rabbit, roll tightly, wrap in plastic, and tie with twine.
- Roast: Roast at 325°F (165°C) for about 25 minutes (or until cooked through), then rest before slicing.
- Rosemary jus: Roast bones and vegetables, deglaze with white wine, add water, reduce, and perfume with rosemary.
- 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.
| Calories | ~540 kcal |
| Sodium | Varies by sausage & seasoning |