A recipe that speaks the language of our hills: the aromas of wild fennel, garlic, and pepper intertwine with tender meat, slowly cooked until juicy and fragrant. It was born as a dish for special occasions, when on Sunday mornings the smell drifting from the oven spread through the whole village.
Ingredients (serves 4)
- 1 whole rabbit, deboned and butterflied
- 2–3 sprigs of fresh wild fennel (or 2 tablespoons dried)
- 2 garlic cloves
- Salt and pepper to taste
- 100 g thinly sliced pancetta
- Extra-virgin olive oil
- Dry white wine for deglazing
- Kitchen twine
Method
- Lay the rabbit flat on your work surface and season it with salt, pepper, chopped wild fennel, and finely minced garlic.
- Arrange the pancetta slices evenly over the meat.
- Roll the rabbit tightly and tie it with kitchen twine to help it keep its shape during cooking.
- Heat a drizzle of olive oil in a roasting pan and brown the rabbit on all sides until well golden.
- Deglaze with half a glass of dry white wine and let it evaporate.
- Cover with foil and bake in a static oven at 180 °C (356 °F) for about 1 hour; uncover for the last 15 minutes to form a golden crust.
- Let it rest a few minutes, then slice and serve with the strained cooking juices.
Why it’s special
Rabbit “in Porchetta” celebrates simple aromas and slow cooking. Every slice captures the scent of wild fennel growing along the field edges and the flavour of pancetta that wraps the meat, keeping it tender and moist.
It’s a dish filled with the warmth of family Sundays, long lunches, and glasses raised among friends.
Rabbit “in Porchetta” celebrates simple aromas and slow cooking. Every slice captures the scent of wild fennel growing along the field edges and the flavour of pancetta that wraps the meat, keeping it tender and moist.
It’s a dish filled with the warmth of family Sundays, long lunches, and glasses raised among friends.
Mu.Mont invites you: Prepare Rabbit “in Porchetta” whenever you want to bring an authentic taste of Montefeltro to the table. Serve it with roasted potatoes or seasonal vegetables, and let its aroma tell the story of your kitchen.
