Learn how to prepare a flavorful Rabbit Roll with Pine Nuts and Raisins, an exquisite Italian recipe.

Rotolo di Coniglio con Pinoli e Uvetta

Discover the exquisite flavors of Italian cuisine with this Rabbit Roll with Pine Nuts and Raisins. This refined dish is perfect for making Sunday dinners memorable or celebrating special occasions. By combining lean rabbit meat with a flavorful filling of sautéed chicory and raisins, you’ll enjoy a delightful contrast between the bitterness of the greens and the sweetness of the fruit. The crunchy pine nuts add the perfect finishing touch.

To ensure impeccable tenderness and a rich taste, the rabbit roll is wrapped in bacon slices. This not only provides an irresistible aroma but also keeps the meat tender and juicy during cooking. Pair it with roasted potatoes for a winning dish that elevates the classic baked rabbit!

More Italian Rabbit Recipes

• Arrotolato di coniglio
• Rollè di coniglio gratinato al Grana Padano
• Wellington di rolata e verza
• Coniglio alla ligure
• Coniglio alla cacciatora

Ingredients

• 1 rabbit, deboned
• 100g pine nuts
• 100g raisins
• Chicory, sautéed
• 150g bacon slices
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat your oven to 180°C (356°F).
2. Lay the deboned rabbit flat and season with salt and pepper.
3. Spread the sautéed chicory evenly over the rabbit meat.
4. Sprinkle raisins and pine nuts on top of the chicory.
5. Roll the rabbit tightly and secure with kitchen twine.
6. Wrap the roll with bacon slices, ensuring it’s completely covered.
7. Place the roll in a baking dish, drizzle with olive oil.
8. Bake in the preheated oven for 60 minutes or until the bacon is crispy and the meat is cooked through.
9. Let it rest for a few minutes before slicing and serving.

Total Time: 90 min

Cuisine: Italian