Stuffed rabbit

Gennaro Contaldo transforms the humble rabbit into a rich and delicious dish with his classic Italian recipe
By Gennaro Contaldo
Stuffed rabbit
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the filling

  • 1 rabbit, including kidneys and liver which need to be finely chopped
  • 1 tbsp capers, finely chopped
  • 5 tinned anchovies, finely chopped
  • 2 sprigs rosemary, leaves only, finely chopped
  • 6 sprig thyme, leaves only
  • 7 sage leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 handfuls parsley, finely chopped
  • 25 ml vin santo, Italian fortified wine
  • 2 tbsp grated parmesan
  • 1 pinches black pepper

For the sauce

  • 8 tbsp olive oil
  • 2 carrots, cut into small cubes
  • 1 onions, finely chopped
  • 1 leeks, finely chopped
  • 500 ml white wine, if using wild rabbit, use red wine


1. Place the rabbit on a large chopping board oiled with olive oil and flatten it with a meat tenderiser. 2. In a bowl, place the kidneys, liver, capers, anchovy fillets, rosemary, thyme, sage, garlic, parsley, Vin Santo and Parmesan. 3. Mix well, then spread the filling in the middle of the rabbit, season with salt and freshly ground pepper. 4. Fold the belly over to close the top, then fold the front leg and the back leg over as if you are making a parcel. Tie with string as if you are tying a parcel, then tie diagonally to secure. Season all over with salt and pepper. 5. In a large saucepan, heat the olive oil, and fry the rabbit until golden brown all over. 6. To make the sauce, reduce the heat, stir in the carrot, onion and leek, add the wine and simmer for about 45 minutes. 7. Remove the rabbit, discard the string and slice. Pour over the sauce when serving.

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