Rabbit stuffed with potatoes

Rabbit stuffed with potatoes

Coniglio ripieno

Emiko Davies; Lauren Bamford

I heard about this recipe through the chatty and wonderful Ilena in Capalbio, whose Wild Boar Stew is etched into my memory. She briefly mentioned a traditional recipe where a deboned rabbit is stuffed and roasted with patatine (little potato pieces), but could also mean potato chips. I couldn’t get this idea out of my head, which seemed all at once practical, appealing and delicious. It turned out to be the best roast rabbit I’ve ever had.

Not far away, in Lazio’s province of Viterbo, they make a similar roast rabbit, which is stuffed with potatoes, pork sausage and black olives, the whole thing scented with wild fennel.


Quantity Ingredient
2 medium potatoes
90ml extra-virgin olive oil, plus extra 2 tablespoons
3-4 fresh rosemary sprigs
1kg rabbit, deboned
100g thinly sliced prosciutto
180ml dry white wine


  1. Quarter the potatoes lengthways and slice thinly. In a wide frying pan, heat 60 ml of the oil over medium–high heat. Add the potatoes with 1 rosemary sprig and fry, stirring here and there to prevent sticking and to help them cook evenly. Cook the potato slices for 10 minutes, or until they’re browned and cooked through. Remove, drain on paper towel, season with salt and allow to cool.
  2. Preheat the oven to 180°C.
  3. Open up the rabbit and lay the prosciutto over the inside. Distribute the potatoes in an even layer down the middle of the rabbit. Carefully roll it up and tie with kitchen string to hold it in place (an extra pair of hands helps here). Weave the remaining rosemary sprigs through the string here and there.
  4. Place the rabbit on a large, lightly greased baking tray. Pour over the wine and season the rabbit all over with salt and pepper. Pour over the remaining 2 tablespoons of olive oil and cover with aluminium foil.
  5. Roast for 30 minutes, then remove the foil and continue roasting for 15 more minutes. If you have a meat thermometer, the internal temperature should reach 65–71°C. Remove from the oven, cover with the foil again and rest for 10 minutes. Serve in thick slices.


  • Deboning a rabbit is a skill I have yet to master fully. If you are in the same boat, I suggest asking your butcher to prepare it for you.

    This can be made ahead of time; keep the stuffed, cooked rabbit whole until needed, then remove the string and cut into thick slices. Heat in a pan with the juices and serve. This is actually easier to slice when it has been able to rest and cool completely as the stuffing doesn’t fall out this way.
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