Rabbit Stuffed With Nuts

Preparation:

Preparation: Put the breadcrumbs in a bowl and wet it with a little milk or broth, so that it softens. Blanch the walnut kernels in a saucepan with boiling water, peel and finely chop them together with the pine nuts. Remove the head from the rabbit, then debon the saddle, leaving the front and rear legs attached; wash it and dry it. Pass the livers through a meat grinder together with the breadcrumbs, well squeezed, and the ox marrow. Collect the proceeds in a bowl and add the chopped dried fruit, nutmeg, egg, salt, pepper and Parmesan. Fill the rabbit's abdomen with the prepared mixture and sew the opening with kitchen thread. Brown the meat in a large saucepan with the oil and butter over high heat for 5 minutes, pour the wine into the container, allow a part to consume, then salt and pepper, add sage, thyme and rosemary and cook for approx. 1 hour and a half, on low heat.