This elegant spit-roasted rabbit offers a delightful balance of savory gamey meat and sweet, tart prunes. The stuffing, made with chicken livers, scallions, and fresh thyme, adds a rich, earthy depth that complements the lean rabbit meat perfectly. A light honey glaze applied during the final minutes of cooking creates a beautiful, caramelized exterior while keeping the inside moist and tender. Ideal for special dinners or festive gatherings, this dish brings a touch of Mediterranean flair to your table. The combination of textures and flavors makes it a memorable centerpiece that is both rustic and refined.
Spitroasted Rabbit With Prunes And Honey
Description
This elegant spit-roasted rabbit offers a delightful balance of savory gamey meat and sweet, tart prunes. The stuffing, made with chicken livers, scallions, and fresh thyme, adds a rich, earthy depth that complements the lean rabbit meat perfectly. A light honey glaze applied during the final minutes of cooking creates a beautiful, caramelized exterior while keeping the inside moist and tender. Ideal for special dinners or festive gatherings, this dish brings a touch of Mediterranean flair to your table. The combination of textures and flavors makes it a memorable centerpiece that is both rustic and refined.Ingredients
Directions
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Soak dried prunes in rose wine for 1 hour, then drain.
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Heat olive oil in a large sauté pan over medium-high heat until smoking.
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Add rabbit giblets or chicken livers and sauté until cooked through, about 8 to 10 minutes.
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Add thinly sliced scallions, soaked prunes, and chopped fresh thyme leaves to the pan.
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Remove the pan from heat, season with salt and pepper, and allow the mixture to cool completely.
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Stuff the cooled prune mixture into the rabbit's stomach cavity and sew closed with butcher twine.
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Thread the stuffed rabbit onto a rotisserie spit and secure with prong ends.
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Season the exterior of the rabbit with salt and pepper.
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Place the spit 10 inches above the heat source and turn on the rotisserie.
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Roast for 15 to 20 minutes.
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Brush the rabbit with honey and continue cooking for another 15 to 20 minutes, or until juices run clear when piercing the thickest part of the hind leg.
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Remove the rabbit from the heat and let it rest for 5 minutes before carving.
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Carve into pieces and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If a rotisserie spit is not available, you can roast the rabbit in a conventional oven at 350ðF (175ðC) for approximately 1 hour, or until the juices run clear.
Serve with sautéed artichokes for a complementary side dish.
Ensure the stuffing is completely cooled before stuffing the rabbit to prevent the meat from cooking unevenly or the stuffing from becoming mushy.
Use butcher twine to secure the cavity tightly so the stuffing does not fall out during cooking.
