Coniglio in Porchetta

Coniglio in Porchetta


1 whole boneless lancaster county rabbit (available from Sonny D'Angelo on Philadelphia's 9th St.)
3 sprigs of rosemary
2 cloves of garlic
1T kosher salt
1/2 T black peppercorns
1/2tsp red pepper flake
4 oz extra virgin olive oil
1 bay leaf
2 juniper berries
2 cloves

  • In a spice/coffee grinder pulverize the black pepper, bay leaf, juniper berries, and cloves to a fine powder. set aside.
  • Lay the boneless rabbit flat over plastic wrap. cover with a second sheet of plastic and lightly beat with a meat mallet until a universal thickness of about 1/2 inch.
  • Season liberally with olive oil, salt, spice mixture, red pepper flake. Roll the rabbit into a roast, tucking in the sides as you go.
  • Tie the roast up with butcher string and season the outside with any remaining spice mix and salt in a hot saute pan add 2 oz of extra virgin olive oil. when the oil starts to smoke add the rabbit.
  • let sear heavily on one side for 2 minutes or until golden brown.
  • flip the roast and sear for an adittional two minutes.
  • move the hot pan into a preheated oven at 350 degrees
  • Cook for an additional 20 minutes
  • Remove roast from oven and let rest for 10 minutes at room temperature
  • Remove butcher strings and slice into medallions.
  • Serve immediately 
Chestnut-lentil ragu:

1 small carrot
1 onion
1 stalk of celery
2 cloves of garlic
2 bay leaves
2 oz extra virgin olive oil
3 sprigs of thyme
1 sprig of rosemary
1 sprig of sage
500 grams brown lentils (from Santo Stefano di Sessanio...or castelluccio lentils if S.S. di S. lentil not available)
1 kilo (2.2 lbs.) shelled chestnuts (either roasted or boiled and peeled
salt and pepper to taste
1 gallon rabbit stock (chicken stock works just fine)

  •  Peel onion and carrot and place them with the celery and garlic in a food processor and pulse until you ahve a fine mince.
  • In a large pot sweat the vegetable mixture in the olive oil on low heat until they become translucent.
  • Add chestnuts and cook for an additional 5 minutes until the chestnuts become tender and start to break apart
  • Add lentils and stirr with wooden spoon to mix.
  • tie the herbs together with butcher string to for a bouquet garnis, add to the pot.
  • Add the stock and season with salt and pepper
  • Cook over low heat (a light simmer) until the lentils are tender (about 30 minutes)
  • if additional liquid is needed add water a little at a time until the lentils are cooked. (much like the style of a risotto)
  • serve immediately under roasted rabbit in porchetta, or add additional stock to make a great soup. Garnish with a drizzle of extra virgin olive oil.