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The Fatted Calf's Rabbit Porchetta

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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

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Automagic Spring Menu Maker!

Tags: Rabbit, Restaurants, Guest Editors