Grilled Stuffed Rabbit

Preparation:

Preparation: Prepare the filling: heat the butter in a saucepan and fry the finely chopped shallots, together with the heart and liver of the rabbit cut into small pieces; also brown the kidneys separately, then remove from the heat and keep everything warm. Pass the veal and bacon through a mincer, collect the resulting mixture in a bowl and mix in the spices, egg yolk, sautéed liver, the necessary salt, freshly ground pepper and cream. Salt and pepper the rabbit's abdominal cavity, stuff it with half of the prepared stuffing, add the kidneys and olives and cover with the remaining stuffing. Close the abdominal cavity tightly by sewing it with kitchen thread or using wooden toothpicks. Place the rabbit in the grilling basket, folding the front and rear legs over the abdomen. Salt and pepper it, brush it with melted butter and cook it on the grill for 60-70 minutes, taking care to collect the dripping fat in a dripping pan and occasionally sprinkle it over the meat. When the rabbit is cooked, let it rest for 5 minutes, then divide it into portions, cut the legs, then slice the saddle.