Rabbit stuffed with mushrooms
Description
The recipe won't take much time. Rabbit meat is considered diet-friendly, so it's perfect for those watching their weight. For the filling, you can use not only porcini mushrooms but also button mushrooms—they turn out delicious. It's very important to sauté the meat over medium heat so it doesn't become too tough. The orange in this recipe serves as a side garnish. Believe me, it's very tasty! This dish is perfect for a festive dinner, so today I'll tell you how to make it. Serve hot.
Instructions
- 1
Step 1
1. Prepare the rabbit leg. Make a neat incision on the top of the leg, cut the tendon near the bone, and carefully remove the bone without deforming the meat. The lower part of the bone should remain inside the leg so the dish keeps its shape.
- 2
Step 2
2. Prepare the filling. Chop the mushrooms coarsely, season with salt, and add rosemary. Stuff the mushroom mixture into the legs, adding a little butter to the meat. Then wrap the meat and shape it neatly, tying it lightly with kitchen twine to help it keep an attractive shape during roasting.
- 3
Step 3
3. Over medium heat, melt the butter, add the olive oil, garlic, rosemary, and Provence herbs. Add the rabbit legs and, once you smell the garlic, sear on both sides until golden brown.
- 4
Step 4
4. Then add the wine and salt, and let the legs simmer for 10–15 minutes. Turn them occasionally. When there is almost no liquid left in the pan, add several orange slices and sear them on both sides.