Stuffed Rabbit Roll with Chardonnay Teresa Manara
Stuffed Rabbit Roll
15-20 black olives, pitted
1 carrot, peeled and finely diced
1 white onion, peeled and finely chopped
6 sage leaves, plus a few extra reserved
Parmigiano Regginao, as needed
½ lb. Italian sausage, casing removed and crumbled
1 whole rabbit (about 3 lbs), deboned
8 slices bacon
1 cup extra-virgin olive oil
1 cup Chardonnay Teresa Manara 2010
Prepare the stuffing by folding the olives, carrot, onion, sage, and Parmigiano Reggiano into the sausage. Mix well until all the ingredients are fully incorporated.
Open the rabbit like a book and then carefully spread the stuffing over the inside. Roll the rabbit and tie with cooking string. Arrange the bacon strips on top of the rabbit.
In a deep cast iron pan, heat the olive oil and brown the rabbit on all sides. When it is golden brown, deglaze with the wine. When the alcohol has evaporated, reduce heat and add the remaining sage leaves. Season with salt to taste, keeping in mind that the stuffing is already well seasoned and that the bacon will liquefy and be incorporated into the sauce. Cook over low heat for 40-45 minutes.
If overcooked, the rabbit will be stringy. In order to ensure that it will be tender and juicy, turn the rabbit every so often and baste with its sauce.
When the rabbit is ready, remove from the pan, wrap it in aluminum foil, and strain and whisk the sauce in a blender. Let the meat cool; it will be easier to slice evenly this way.
Serve the stuffed rabbit roll with its sauce, paired with Cantele Chardonnay Teresa Manara.