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                                                                  The arrival at the coast was occasion for wonderment of many kinds -- the joy of diving into bracingly cool water, and also of enjoying boned stuffed rabbit afterwords. This is my mother-in-law's recipe, which will also work well with boned chicken (pictured here), and (we think) with turkey breast. In summer it's excellent served cool, whereas it's nice hot when it's cold outside. To serve 4-6, you'll need:

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb rabbit
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 8 inch the leaves of an 8 inch of rosemary
                                                                  • Yes No a lb ham
                                                                  • Yes No a carrot
                                                                  • Yes No 8 pitted black olive
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No water
                                                                  • Yes No a lemon
                                                                  • Yes No
                                                                  • Yes No 3/4 1/4 lb, 300 gram lb ham not 1/4 pound
                                                                  • Yes No 1 450 gram lb ground beef
                                                                  • Yes No 1/4 100 gram lb mortadella di bologna
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Soak the rabbit for several hours in a couple of quarts of water acidulated with the vinegar (if you're using boned chicken (see how to bone a chicken if need be) this step is not necessary). Pat the rabbit dry, flatten it out, and season it with salt, pepper, and the rosemary leaves. Lay the ham over the meat, sprinkle it with the olives, place the carrot along one edge, and roll the meat up around the carrot. Tie it with butcher's twine, season it with salt and pepper, and brown it on all sides in the olive oil. Add enough boiling water to come half way up the meat and simmer, uncovered, turning occasionally. When the water has evaporated almost entirely turn it this way and that to brown it on all sides. Then sprinkle it with the lemon juice or wine and transfer it to a serving dish. Whisk the drippings left in the bottom of the pan, slice the meat, and pour the drippings over the slices. Serve with a zesty red wine, for example a Bardolino or a Chianti d'annata, or a fruity white wine, for example a Vernaccia di San Gimignano or a Fiano.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

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