Back to list

Best Easy Coniglio in Porchetta Recipe

Name: Best Easy Coniglio in Porchetta Recipe
Total time: 70 min
Yield: 220 g
Ingredients: whole rabbit 2.5 lbs; fresh fennel bulb 1 cup; pancetta 6 oz; fresh rosemary 2 tbsp; fresh sage 2 tbsp; garlic cloves 3 pieces; olive oil 3 tbsp; kosher salt 1.5 tsp; black pepper 1 tsp; fennel seeds 1 tsp

Rabbit stuffed with fennel and herbs, roasted porchetta-style from central Italy. This high protein mediterranean dish is a lean carnivore family dinner with bold, aromatic flavor.

Cook 70 min Difficulty NORMAL 360 kcal

#mediterranean #high protein

Image coming soon

Ingredients

Main ingredients

whole rabbit 2.5 lbs
fresh fennel bulb 1 cup
pancetta 6 oz
fresh rosemary 2 tbsp
fresh sage 2 tbsp
garlic cloves 3 pieces
olive oil 3 tbsp

Seasonings/Sauce

kosher salt 1.5 tsp
black pepper 1 tsp
fennel seeds 1 tsp

Nutrition summary

Carbohydrates 3 g 3%

Protein 38 g 42%

Fat 21 g 55%

Serving size 220g

Cooking steps

1

Preheat your oven to 375°F. Pat the rabbit dry and lay it flat on a work surface.
2

Prepare the stuffing: sauté chopped fennel bulb, pancetta, and minced garlic in 1 tbsp olive oil over medium heat until fragrant and fennel is softened, about 4 minutes. Stir in chopped rosemary, sage, and fennel seeds; cook 1 more minute.
3

Spread the stuffing mixture evenly across the interior of the rabbit. Season the meat with salt and black pepper.
4

Carefully roll the rabbit up porchetta-style and tie securely with kitchen twine at 2-inch intervals to hold in the stuffing.
5

Rub the outside with remaining olive oil, sprinkle with salt and pepper, and place seam-side down on a rack in a roasting pan. Roast for 75–90 minutes, basting every 25 minutes and turning once for even browning. Remove when an internal temperature of 160°F is reached, rest 12 minutes, and slice to serve.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is the whole rabbit, which brings lean protein and a unique savory flavor. Fennel bulb and aromatic herbs like rosemary and sage also define the classic scent and taste of Coniglio in Porchetta.

Q. How important is the heat control during roasting?

Precise oven temperature (375°F) is crucial for maintaining moisture and achieving even browning. Turning the rabbit halfway and basting every 25 minutes helps prevent dryness and ensures an aromatic, tender result.

Q. How can I prevent the rabbit from drying out?

Basting with pan juices and olive oil during roasting, and tightly tying the rabbit with twine for an even roll, both help retain interior moisture. Allowing the meat to rest for 12 minutes before slicing is vital for juicy texture.

Q. How many calories and what’s the protein-to-carb ratio per serving?

Each 220g serving contains about 360 kcal, with approximately 38g protein and only 3g carbohydrates. Protein makes up 42% of total calories, carbs just 3%, and fat 55%, making this a high protein, low carb meal.

Best Easy Coniglio in Porchetta Recipe

AI 영양사 앤디