Fillet Of Rabbit In Crust

Preparation:

Preparation: Bone the rabbit trying not to tear the skin and keep aside. Grind the veal and pork very finely and cut the vegetables into brunoise (small squares). Cut the livers into small pieces and quickly sauté them in a pan with hot oil. In a casserole, pour the oil, the onion, the minced meat, the vegetables and let everything brown together. Wet with the white wine, pour the chicken livers, let the wine evaporate and remove from the heat. Separately, beat the eggs with the Parmesan and incorporate them into the meat. Leave to cool. Take the boned rabbit, spread it out and place the previously prepared filling on the central part. Roll up, tie and brown the outside well with olive oil. Take out, leave to cool. Roll out the puff pastry, place the finely sliced smoked bacon on it, place the rabbit and roll up closing the edges brushing with beaten egg. Place in a buttered pan and finish cooking in the oven for about an hour at 180-200 degrees. When cooked, take it out, place it in a warm place and let it rest for 15 minutes. Slice and serve piping hot, accompanied by broad beans and cascigni smothered in a pan.