What to CookMeatRestaurants

The Fatted Calf's Rabbit Porchetta

6 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

All this week, Toponia Miller and Taylor Boetticher from The Fatted Calf will be sharing recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. They'll also be talking to us about making charcuterie, and giving away a few copies of their book! Read on, meat lovers.

Today: A porchetta recipe you can make any day of the week.


Rabbit Porchetta on Food52

Porchetta is usually made from a whole hog or whole pork middle: boned, seasoned generously with garlic, fennel, and herbs, then rolled, tied, and roasted. It is a thing of beauty, a great big thing, best cooked for a big hungry crowd. This miniature version of the original, made with rabbit, follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs. While still loaded with porchetta flavor, it is scaled for everyday dining and can be prepared in a fraction of the time.

Rabbit Porchetta

Serves 6

1 large stewer rabbit, 4 to 6 pounds
Sea salt
4 cloves of garlic pounded to a fine paste in a mortar and pestle
Freshly ground black pepper
1 tablespoon fennel pollen
2 lemons, zested
1/2 cup chopped herbs, such as rosemary, oregano, parsley, and sage
2 tablespoons extra virgin olive oil

See the full recipe (and save and print it) here.

Photo by Alex Farnum

Tags: guest editors, fatted calf, porchetta, rabbit

💬 View Comments ()