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Meat, Italy

Italian style porchetta rabbit with potatoes

Porchetta style rabbit is a boned rabbit saddle rolled around a stuffing of prosciutto, garlic, fennel and rosemary, then roasted with wedge potatoes. It takes about 1 hour 45 minutes for 4 people, has a medium difficulty level, and costs around €5.20 per serving. The key to success is tying the roast tightly, so the stuffing stays inside while it cooks.

Tonight, a boned rabbit saddle stuffed porchetta style, with fennel, prosciutto and garlic, roasted alongside golden potatoes.

Italian style porchetta rabbit with potatoes
Total time
1 h 45
Difficulty
Medium
Cost per person
€5.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

This dish borrows its idea from Italian porchetta, a rolled and seasoned roast, reimagined here with rabbit. The lean, delicate meat wraps around a stuffing of prosciutto, garlic and fennel that flavors every slice. As it roasts, the prosciutto melts into the meat, and fresh fennel adds an anise note that lifts the whole dish without overpowering it.

This is a dish for a weekend, when you have time to roll and tie the roasts without rushing. Kids aren't always rabbit's biggest fans, but adults around the table tend to love this mix of simplicity and presentation, the kind of dish that changes up your usual Sunday roast without requiring chef level skills. Mon Chou walks you through the tying step so the roast holds together when you slice it.

The ingredients

4 people

Butcher

  • Boned rabbit saddles 2
  • Prosciutto 4 slices

Pantry

  • Fennel seedsoften in the pantry 2 tsp
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh fennel 1
  • Garlic 4 cloves
  • Rosemary 3 sprigs
  • Potatoes 900 g

The step by step recipe

  1. Lay the rabbit saddles open, season with salt and pepper, and line them with prosciutto.

    Ask your butcher to bone them for you, it saves about 20 minutes.

  2. Chop the garlic, fennel, rosemary and fennel seeds, mix with a spoonful of olive oil, and spread over the prosciutto.

    Crush the fennel seeds lightly, this releases their aroma.

  3. Roll the saddles into tight roasts and tie them with kitchen string.

    Tie firmly and knot well, a good roast holds its shape when sliced.

  4. Place the roasts in a baking dish with the potatoes cut into wedges, drizzle with olive oil and white wine, then roast at 190°C. 1 h 10

    Baste with the pan juices after 30 minutes, this keeps the meat moist.

  5. Let rest for 10 minutes, remove the string, and slice into thick rounds. 10 min

    Slice thick, the rabbit stays juicier that way.

Our tips to get it right

  • Let the rabbit sit out of the fridge for 20 minutes before rolling, cold meat is stiffer and tears more easily.
  • Pick waxy potatoes, they hold up better during the long roast and won't fall apart in the pan juices.
  • If the prosciutto hangs over the edges while rolling, tuck it in with your fingers before tying, so the stuffing won't leak out during cooking.

The variations

  • Swap the prosciutto for pancetta or thinly sliced smoked bacon, for a smokier and less salty result.
  • For a vegetarian version, replace the rabbit saddles with thick butternut squash slices stuffed with the same fennel mixture, shortening the cooking time.
  • For a quicker version, ask your butcher to roll and tie the saddles ahead of time, saving you a good 20 minutes of prep.

What to serve it with

  • An arugula salad with olive oil
  • A glass of the same dry white wine
  • Steamed green beans

Storage

Keep leftovers in a sealed container in the fridge for 2 to 3 days. The roast freezes well once sliced and wrapped in plastic wrap. Reheat gently in the oven at 150°C, covered, so the meat doesn't dry out.

Questions about this dish

Can you prepare the rabbit roast ahead of time?

Yes, you can roll and tie the saddles the day before and keep them covered in the fridge. Take them out 20 minutes before roasting for more even cooking.

Can you replace the fennel seeds if you don't have any?

Caraway or green anise seeds work just as well in the same amount. Fresh fennel alone still keeps a good part of the flavor.

How do you know when the rabbit is cooked through?

The meat should feel firm to the touch and the juices should run clear, not pink. If you have a thermometer, aim for 70°C at the center.

Can you ask the butcher to prep the rabbit?

Yes, it's actually recommended. Ask them to bone the saddles and tie them every 3 cm, this skips a tricky step and guarantees a tightly rolled roast.

How long does it take to make an Italian style porchetta rabbit with roasted potatoes?

Count 1 h 45 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Italian style porchetta rabbit with roasted potatoes?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Italian style porchetta rabbit with roasted potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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