Stuffed Rabbit (Umbria)

Meat

Ingredients

Rabbit, about 3- 3 1/2 pounds - 1

Wine vinegar - 1 cup

Salt and pepper

Parma ham, shreadded - 2-3 slices

Garlic, finely chopped - 3 cloves

Rosemary, finely chopped - 1 sprig

Fennel, finely chopped - 2 sprigs

Olive Oil - 1/2 cup

Fat salt pork, chopped - 1/4 cup

Dry white wine - 1/2 cup

Wash the rabbit in a mix of water and vinegar, wipe it dry with paper towels and rub the cavity with salt and pepper. Chop the rabbits heart and liver finely, and mix with half the ham, garlic, rosemary and fennel. Season the mixture with a little salt and stuff it into the rabbit. Sew it up with thread and tie it neatly to keep its shape while cooking.

Heat the oil and the fat salt pork in a flameproof casserole, add the rabbit and the remaining ham, garlic and herbs and cook gently until the rabbit is browned all over, turning it from time to time. Add the wine, cover the pan and cook over a moderate heat for 30 to 45 minutes, or until rabbit is tender.

Serves 4