Rabbit Stuffed With Vegetables

Preparation:

Preparation: Clean the rabbit, remove the head and bone the saddle, leaving the front and rear legs intact, then wash it under running water and dry it carefully. Prepare the filling: remove the crust from the bread, cut it into cubes and brown it in a pan with 10 g of butter. If you prefer a lighter filling, you can avoid browning the bread in butter and instead toast it in the oven. Clean all the vegetables and cut the broccoli into florets and the others into cubes. Blanch the vegetables in boiling salted water, keeping the different qualities divided, then let them drain. Put the bread cubes and vegetables in a bowl, add the other ingredients and the rest of the melted butter. Salt and pepper the inside of the rabbit, stuff it with the prepared filling, cover it with the bacon slices, finally sew the opening with kitchen thread, being careful not to tighten too much, as the filling tends to increase in volume during cooking. Salt and pepper the rabbit also on the outside. Heat the oil in a sufficiently large pan and brown the rabbit briefly over high heat, with the back facing downwards. Turn it over and cook it in the preheated oven (180 degrees) for about an hour. Clean the onions, carrots and celeriac, cut them into brunoise and add them to the meat 10 minutes after the start of cooking. When the vegetables begin to colour, pour a portion of the broth into the pan, enough to cook the rabbit; occasionally turn the vegetables with a wooden spoon. When the meat is ready, remove it from the pan and keep it warm. Mix the rest of the broth with the cooking juices and reduce by half. Sieve the sauce obtained, stir in the butter, cold and cut into pieces, and season with salt and pepper. Cut the rabbit into slices and serve, passing the prepared sauce aside.