• Save to your scrapbook
  • Save to your scrapbook

    Stuffed Rabbit Haunch

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stuffed Rabbit Haunch

    Serves: 4


    • 65g shallots, sautéed in butter
    • 2 cloves garlic, chopped
    • 65g chicken liver
    • 30g pancetta
    • 30g salami
    • 2 teaspoons roasted fennel seeds
    • Small handful of flat-leafed parsley, chopped
    • ½ small bulb of fennel , chopped
    • Salt
    • Freshly ground black pepper
    • 4 haunches of rabbit, boned (ask your butcher to do this)
    • 600ml chicken or rabbit stock
    • 300ml dry white wine
    • 30g butter


    1. Make the stuffing by whizzing all the ingredients in a food processor.
    2. Spread it inside each leg and sew or tie them up. Brown the legs in butter and then transfer to a heavy pot with the stock and wine. Poach gently for 2 hours until the meat is very tender.
    3. Remove the meat from the liquid and leave to cool, then carefully pull out the thread.
    4. To make a sauce, boil and reduce the poaching liquid. Serve whole or sliced lengthwise with fresh tagliolini and the sauce.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars