Stuffed Rabbit Saddle with Antipasti Vegetables

Have fun preparing this mushroom dish!

Remove the saddle of rabbit from the underside. Keeping as little meat on the bone as possible. Cut mozarella into thin slices. Place the removed back with the inside facing up and season with salt and pepper. Cover each with a slice of Parma ham, mozarella slices and with basil leaves. Roll up on top and secure with twine.

In a roasting pan, brown the stuffed rabbit saddles all around. Sauté 1 sprig of rosemary, 1 clove of garlic and 1 sprig of thyme. Then put them in the stove form and roast at 170 degrees for about 8 minutes, then wrap them in foil and put them to cool.

Clean the vegetables and cut them into slices about 1 cm thick. Season with salt and pepper and fry in a grill pan. Sauté garlic, rosemary and thyme as well and then put them in a container with olive oil and peppercorns and leave them in the refrigerator for one night.

For the snack, cut the saddle of rabbit into slices about 1 cm thick and arrange with the vegetables. Serve with hearty farmhouse bread.

Rainer Strobel

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