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rabbit prepared as porchetta

rabbit prepared as porchetta

Main dishes

Recipe for a stuffed and baked rabbit, filled with bacon and wild beans.

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Recipe from Xaura, Pietrodn, Maurizio.Cattaneo and 3 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This traditional Belgian recipe transforms rabbit into a delicious and festive dish.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting10 min
  • Total1 hr 25 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfour
  • Estimated cost$17.39 $2.90 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $10.56
  • $1.76
  • $0.10
  • $0.40
  • $0.37
  • $0.07
  • $0.63
  • $3.20
  • $0.30

Prices from US supermarkets for 5 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 180 °C.
  2. Heat the rabbit liver in a pan with olive oil. Add the crushed garlic, white wine, balsamic vinegar, and ground pepper. Mix well and let simmer for 5 minutes.
  3. Make a hole in the rabbit’s thigh and carefully empty it. Fill it with the resulting filling, pressing the sides firmly to ensure the rabbit closes properly. ≈ 10 min
  4. Season the rabbit with bacon and a few sprigs of wild herbs. ≈ 10 min
  5. Place the rabbit in the oven and bake for 45 minutes.
  6. Let it rest for a few minutes before serving.

The bill

rabbit prepared as porchetta

  • a rabbit$10.56
  • 100 g of rabbit liver$1.76
  • 2 cloves of garlic$0.10
  • 50 ml of olive oil$0.40
  • 100 ml of white wine$0.37
  • 1 tablespoon of balsamic vinegar$0.07
  • 1 tablespoon of ground pepper$0.63
  • 200 g of bacon pieces$3.20
  • 20 grams of wild bean$0.30

Total$17.39

that's $2.90 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • a rabbit
  • 100 g of rabbit liver
  • 2 cloves of garlic
  • 50 ml of olive oil
  • 100 ml of white wine
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of ground pepper
  • 200 g of bacon pieces
  • 20 grams of wild bean

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