Whether roasted, goulash, or paella, rabbit is a popular choice. Especially when it comes to lean meat. However, there are a few things to keep in mind when preparing rabbit . Preparation is key.
Whole rabbit - what do you need to consider?
If you have a whole rabbit , you first need to gut it properly. This means removing the innards. The next step is to cut off the head and decide what you want to do with your rabbit .
You can now choose to cut out the individual pieces and use the rabbit in various recipes. However, we recommend making a rabbit roll.
The rabbit remains whole and is treated like a porchetta made from a roasted pig. You can find the appropriate video tutorial for your rabbit here .
Spices and filling
All you have to do is remove all the bones, but don't cut off any parts, such as the legs. Remove any silver skin and cut the rabbit to size, leaving a thin flat piece on your work surface. Now you can season and stuff your meat.
Game spice or our own Burger Seasoning blend is a good seasoning. This blend is perfect for all meat dishes. It's a real insider tip from us. We work with the Dr. Voss spice manufacturer to create this spice blend.
For the filling, you can use extra rabbit meat to smooth out any uneven parts of your roll. You can also cut off parts of your roll and incorporate them to ensure your rabbit porchetta is even.
If you still have a few tears or holes, it's best to use bacon and wrap it around your roll. Learn exactly how to do this in our video tutorial .
