The rabbit is wandered and dried well.
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| Ingredients to make boneless and filling rabbit: |
| For 6-8 people :: 1 2 kg rabbit. Salt pepper 1 garlic peeled quite romero sage broth 175 gr. From ham to slices fine 60 gr. of butter 2 glasses dry white 2 tablespoons of oil. | Garnish :: ensaladilla de vegetables. |
Ingredients to make boneless and filling rabbit:
2. It is placed on your back on the torn table with the neck to the cook, which will make a cut along the chest.
3. Using a very fine knife, all bones are extracted to obtain a large piece of meat.
4. The rosemary and sage are mixed with salt and pepper to taste, and half of this mixture on the boneless rabbit is extended and a layer of ham slices is placed on it and on top of the rest of the herbal mixture with the salt and pepper.
5. The rabbit is rolled and tied as it is done with any other type of roast.
6. Garlic is fry in oil and butter together until golden.
7. The rabbit gets and it is well given everywhere over intense fire.
8. The garlic is removed and thrown.
9. White wine is poured above, it is reduced and then a little broth is poured.
10. The fire is lowered and slowly cooked 1 1/4 hour.
11. When it is ready, it departs from the heat, it is allowed to stand 10 minutes and cut to slices that are placed on a hot source, with the cooking juices above.
12. It is accompanied by boiled vegetable salad.
13. The rabbit can also be baked at 180ºC: 1 1/2 hour-2 hours, taking care to water the meat with its own juices several times during that time.
