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Stuffed rabbit
1 large rabbit, cleaned, boned and flattened
2 eggs 6 tbsp grated pecorino or parmesan cheese ½ tsp grated nutmeg Several sprigs fresh thyme 8 fl oz/225 ml beef stock Olive oil Butter Coarse sea salt Pepper Beat the eggs with the salt and pepper and cook in butter to make a thin omelette. Lay the rabbit out flat and put the omelette on it. Dot with butter and sprinkle on the pecorino, nutmeg and thyme. Roll the rabbit up and tie it carefully, having tucked the ends in. Rub plenty off pepper and coarse sea salt on the rabbit. Heat a few tablespoons of olive oil in a shallow flame-proof casserole and brown the rabbit on all sides in it. Reduce the heat and add the stock, cover. Continue cooking for ½ hours, adding more stock if necessary. When tender, remove the string and serve sliced very thinly in the pan juices with more fresh thyme snipped over the top. |