The previous deboning video was very well done too. Between these two vids, I really want to give this recipe a try. Going hunting for wild rabbit this season and this would be an excellent way to prepare it and share it with friends (my own family isn't big on wild game).
so where are all the wining PETA people commenting about the use of rabbit, they all probably wishing that they could try out this dish. I know my mouth is salivating.
That my friend is one tightly stuffed and wrapped up Rabbit and he aren't getting away with the Bacon. And the other lesson i learned here, you can just about butterfly any meat and totally stuff it and wrap it up in Bacon if you wanted to for awesome cooked goodness.
@firetoy911 Pancetta (the stuff on the outer part of the rabbit) is similar to bacon except that bacon is smoked, while pancetta is not. Pancetta stufata (the stuff on the inside of the roast) is steamed pancetta.
@tulowulo thank you.. i'm going to butcher some rabbits in a couple months and definitely want to try to duplicate that stuffed rabbit.. it looks awesome...
Bacon? I thought the whole idea of roast rabbit was to get away from all that other animal fat. Nice idea, though. I'd use something smoked, and a lot leaner, but with enough fat to cover, if it's an old rabbit. If it's a fryer and young rabbit I'd go even leaner.
Oh Man! what a dish! It came out great, but with a complaint from my (almost) wife, she didn't like the fat on the pancetta. I asked her why she didn't eat the string, or the stick? She said she wasn't supposed to, I said, well, same with the fat! Maybe on the grill, the fire would melt that fat off in a hurry. I did three slices in my cast iron skillet with olive oil, fresh garlic, and prickled a Italian seasoning mix on the slices with a spray of olive oil to coat. Overall, the rabbit was a 15 on a scale of 10! No Bones About It!!
Oh, and by the way, get a good sized rabbit! The one I bought was only 2 pounds, it didn't have enough back meat to stay in one piece when I deboned it. The pancetta should hold it together just fine......check out my video on doing a rabbit on a rotisserie over an open fire, it was a lot easier, but I'm looking forward to a "no bone" rabbit! Grazie tulowulo!
you don't need to. a butcher can do it for you. you need to make sure you ask them to also provide you with the kidney, liver and heart, as they can be used for the stuffing. this recipe is pancetta overload. too much
I under stand that the butcher can do a lot of thing that I can not do but am looking at these videos to learn how to do it my self. so I can be more self sufficient. a rabbit can gain more weight with less food than a cow I thought that was a neat fact. I need to do some research on pigs and try and find out food to weight information. chicken are like rabbits fairly easy to raise not much food when done right. sorry am babbling
i'm guessing that is pretty tasty, however i wonder how salty it is.. it does look good though and its almost a work of art... thanks for posting the vid.
Looks very nice. I'm assuming they are butchers and are selling that stuff. I would have thought to roast/rotisserize that whole thing. God I'm drooling now lol
Check out my video, deboning a rabbit. An experienced butcher like Angelo can do it in 5 and a half minutes. I've done it several times and can do it in about 10 - 15 minutes. Good luck.
Ooooo-K, so I learned something about pancetta! I went to buy some at the local specialty market and It was round not straight like bacon, I had no idea that you straighten it out and it will be like the video shows it....I bought a 1 and a half in chunk, thinking It would unroll...dumb me. Lucky for me I have more experience with a knife than I did with pancetta and how its formed! lol... I was able to cut it just fine. So, for all that don't know, buy the pancetta cut like bacon, unroll it and it will stick to the cutting board, massage it straight and you'll have what is in the video.
What you were offered is pancetta arrotolata (rolled pancetta) keep looking! Pancetta is straight like bacon and comes in different kinds, cured in different ways.
Oh Man! quello che un pasto! Ne è venuto fuori molto, ma con una denuncia da parte mia (quasi) moglie, che non le piaceva il grasso sulla pancetta. Le ho chiesto perché non mangiava la stringa, o il bastone? Ha detto che non avrebbe dovuto, ho detto, bene, lo stesso con il grasso! Forse sulla griglia, il fuoco si sarebbe sciolto che il grasso in fretta. Ho fatto tre fette nella mia padella di ghisa con olio d'oliva, aglio fresco, e pizzicava un mix condimento italiano sulle fette con una bomboletta spray di olio d'oliva a cappotto. Generale, il coniglio era a 15 su una scala di 10! Le ossa su di essa!
