Roll Of Rabbit With Capers

Preparation:

Preparation: Trim the rabbit's head and legs, wash it, dry it carefully then, with a pointed and very sharp knife, debone it completely, trying not to tear the meat: in the end you will have to obtain a sort of regular rectangle. Salt and pepper it. Also bone the chicken thighs, remove the skin, then pass them through the meat grinder together with the well-squeezed bread, collecting the proceeds in a bowl. Mix it with the pitted and minced olives together with a spoonful of capers rinsed from the salt, an egg, salt and pepper. Spread the rabbit meat with this stuffing, then roll it up on itself. Tie the roll like a roast, with a few turns of kitchen twine, then place it in a baking dish. Add a bunch of sage and rosemary, a clove of garlic and 4 tablespoons of oil. Place in the oven at 200 degrees for about 60 minutes, wetting the meat from time to time with its sauce and a splash of wine (half a glass in all will suffice). When cooked, take it out of the oven, remove the string and slice the roll. Serve it hot, with its degreased and filtered sauce: optionally accompanied with baked potatoes.