"Coniglio porchettato in giardino"

Ingredients for 4 portions
  1. n.1 Deboned rabbit

For the sauce


  • 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.