Rabbit Meatloaf

Carefully debone the rabbit, keeping the meat as intact as possible so you can stuff it and seal it. Separate the giblets and place them in a bowl; the flesh should be stretched and large enough to accommodate the stuffing, without any large tears that could cause it to leak out during cooking.

Soak the offal in a little water Marsala, then add basil, marjoram and chopped garlic. Let them flavour in the aromatic liquid; at the end they should be fragrant and well moistened, while the Marsala It will have to retain the aroma of the herbs and garlic for subsequent cooking.

Pour the breadcrumbs into a shallow pan with butter and milk and cook briefly, stirring. Stop cooking when the mixture It becomes a smooth, soft mush, without letting it dry out or color: this consistency will allow the filling to blend together without being dry.

Drain the offal from the Marsala and chop them together with the herbs, then add them to the breadcrumb paste. Stir until the mixture is evenly distributed; season with salt to taste and pepper when the mixture It appears compact, fragrant and free of dry parts.

Add a whole egg and a little grated cheese, then mix carefully. the mixture until the egg is completely absorbed and the filling is smooth, soft and firm enough to be spread over the meat without dripping.

Place the stuffing inside the boned rabbit and close it up; if the meat has been cut, wrap it around the stuffing to form a large sausage. Gently compact the roll, without squashing the filling too much, so it maintains a regular shape while browning.

Heat oil and butter in a skillet large, then place the meatloaf in it. Season with salt and pepper the surface and brown it, turning it carefully, until it is uniformly golden on the outside; the colour must be intense and uniform, without burning the pan juices.

Sprinkle the meatloaf with the Marsala Aromatic used for offal and herbs while the meat browns. Let the alcohol evaporate and continue cooking until the liquid has reduced, forming a fragrant base that complements the meat without remaining watery.