Rabbit Roast with Stuffing

Ingredients

• 700 g rabbit back with belly, boneless (1 rabbit back)
• 2 onions
• 3 tbsp butter
• 0.5 bunch Basil
• 0.5 bunch chervil
• 2 Garlic cloves
• 2 tbsp olive oil
• 5 dried pickled tomatoes
• 2 tbsp chopped pine nuts
• 1 egg
• 4 slices bacon
• 200 ml dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop onions and garlic. Wash herbs, shake dry, and finely chop leaves. Slice the dried tomatoes into strips. Mix herbs with garlic, oil, pine nuts, and dried tomatoes in a bowl. Sauté onions in 1 tbsp hot butter until translucent, then add to herb mixture and stir; season with salt and pepper. Finally fold in the egg.

2. 2.

   Lay out the rabbit back, season with salt and pepper, spread the herb mixture over it, and roll the meat lengthwise. Wrap with bacon and tie like a roulade with kitchen twine.

3. 3.

   Brown the rabbit roast all around in remaining butter in a roasting pan, then pour in wine and bake at 180°C for about 45 minutes, basting occasionally with wine. Remove and slice into servings before serving.