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 recipe that bridges the gap between the United Kingdom and the United States, by mixing traditionally English ingredients, such as bacon, with wild rabbit found in America. The method of cooking, the spit, descends from the hunters, miners and cowboys, who used to hunt for meat and cook it over spits thrust into the ground beside a fire or over wooden timbers. This method of cooking is still widespread in the south and south west of the United States. By development, cooking over a spit can also be applied to cooking meat simply in an oven but always with a sauce.
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Rabbit with bacon on a spit
Skewers of rabbit with bacon
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4 rabbit legs - 50 g./1½ oz. bread crumbs - 150 g./5 oz. sliced bacon - 4 leaves chopped salvia - 2 tablespoons of grated Parmesan - ½ cup brandy - ½ oil - salt and black pepper.
Bone rabbit legs and flatten with meat pounder so that they become flat; soak bread crumbs in water or milk and mix salvia and two slices of chopped bacon with Parmesan cheese. Add salt and pepper to the legs, stuff with mixture and roll. Wrap rolls in slices of bacon and tie with cooking string. Cook in oven for an hour, adding oil and brandy. Keep warm, reduce cooking juices to 2/3 in a small pan and pour over skewers. Serve warm with grilled vegetables as a side dish.
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Cuvé
di Cabernet
Santa Margherita
This is produced from Cabernet Franc and Cabernet Sauvignon grapes, fragrant and pleasantly fruity red wine.
Serve at:
16° - 18° C.
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