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Coniglio porchettato in giardino

Name: Coniglio porchettato in giardino
Yield: 4 portions
Ingredients: 1 deboned rabbit; 300g Mixed Vegetables "Giardinetto"; 10g Lamb, Seasoning Salt; 30g Wild Fennel Pesto; q.s. Garlic, Granules; q.s. Alto Adige Flowers Mix; 80g Mayonnaise; 20g Wild Fennel Pesto

Ingredients for 4 portions

1 deboned rabbit
300g Mixed Vegetables "Giardinetto"
10g Lamb, Seasoning Salt
30g Wild Fennel Pesto
q.s. Garlic, Granules
q.s. Alto Adige Flowers Mix

for the sauce

80g Mayonnaise
20g Wild Fennel Pesto

Method

Lay the rabbit wide open, sprinkle with lamb seasoning salt, garlic flavour it with wild fennel pesto.
Seal the meat and sew with kitchen twine.
Cook at 150 degrees until the inside reaches 65 degrees.
Mix mayo and wild fennel pesto untill having a smooth sauce.
In a hot plate put the sauce in the center, the rabbit cilinders and the roasted vegs.
Garnish with flowers mix.