Rabbit Shoulder Wrapped in Bacon

  • Difficulty: Difficult
  • one hour and 10 minutes
  • 4 servings

What about a protein-rich and extra-meaty casserole for the holiday season? Just pan-cook lean rabbit meat with decadent pork fat and flavor them with onion, garlic, and olive oil. And because almost everything cooked with bacon gets even better, let’s wrap the whole thing in bacon strips and bake it to perfection. Did you forget the crunchy pistachios? Don’t!

Ingredients Needed for Rabbit Shoulder Wrapped in Bacon

    1 ½ tablespoons of olive oil
    1 red onion, minced
    2 garlic cloves, minced
    10 ounces of rabbit shoulder, minced
    1 tablespoon fresh thyme, chopped
    2 tablespoons of pistachios, crumbled
    4 ounces of pork fat, diced
    5 ounces of bacon (10 strips)
    8 bread slices for serving

How to Make Rabbit Shoulder Wrapped in Bacon

  1. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the red onion and garlic and saute for 30 seconds.
  2. Turn the heat to medium and add the minced rabbit shoulder. Break into small chunks, then cook for 6 – 7 minutes or until it starts getting brown.
  3. Add the thyme and pistachios, season with pepper, and saute for 30 seconds.
  4. Add the pork fat and stir it in. Season with salt, stir a little more, then cook for 3 – 4 minutes.
  5. Line an 8 x 4 inches (19 x 10 cm) casserole with the bacon strips so that their ends overflow the casserole’s edges.
  6. Fill the bacon-lined casserole with the pork and rabbit mixture. Turn over the bacon strips’ ends to cover the mixture. Bake for 40 minutes at 360⁰F/180⁰C.
  7. As an optional step, heat some 2 teaspoons of olive oil in a skillet over low heat. Fry 8 – 10 slices of bread on both sides to serve with the meat.

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