Prep Time: 45 minutes
Cook Time: 75 minutes
Ingredients:
- See Below
Preparation:
You'll need a young rabbit that has been boned. Begin by taking the bones and boiling them in three ladles of lightly salted water for a half hour. Put the boned rabbit on your cutting board, pressing the flesh of the legs into the cavity so as to obtain what looks like a slab of meat. Strip the leaves of a sprig of rosemary, and mince them with several leaves of sage and a couple of cloves of garlic, to obtain a sizeable pile of minced herbs. Dust the surface of the rabbit with come of the herbs.Next, take two eggs and make them into a frittata, ideally of the same size as the rabbit, and lay it over the rabbit. Dust the frittata with some of the herbs, and then cover the herbs with thin slices of Swiss cheese. More herbs, and then a thick layer (about 6 ounces, 150 g) of finely sliced prosciutto. Dust the remaining herbs over it, and roll the rabbit up around the filling lengthwise, into as tight a roll as possible, taking care that the filling remain within the rabbit. Use needle and thread to sew the roll shut, taking care to seal the ends well lest the cheese leak out, and sealing any holes that may have been made in the process of boning the rabbit. Finally, tie the roll with string as you would any roast.
Heat two tablespoons of unsalted butter in a pot big enough to hold the rabbit, and brown the rabbit on all sides. Then add a cup of cold whole milk, cover, and cook until the milk has evaporated, then add the broth made by boiling the bones. Reduce the head to a simmer and cook for two hours. At this point remove the rabbit from the pot and let it cool; when it has cooled remove the string and the stitching, slice it finely, and set the slices on a serving dish. Heat the drippings left in the pot, which will have the texture of a gelatin, spoon them over the rabbit, and serve, with mashed potatoes.
