Rabbit roll

Ingredients

• 1 kg rabbit fillet
• salt
• onion - 1 onion
• 100 g dried tomatoes in oil
• 2 tbsp. l. fennel seed
• 1 sprig rosemary
• 1 st. l. vegetable broth
• olive oil - 2 tbsp.
• 1 st. l. dry rose wine
• 6 slices of bacon
• 1 bunch thyme and marjoram

Cooking

Step 1

Remove tomatoes from oil, chop finely. Peel and chop the onion, finely chop the thyme and marjoram. Mix tomatoes, onions and herbs. Put the rabbit fillet on the work surface, lightly beat off, salt, pepper, sprinkle with the resulting mixture and fennel seeds. Roll up into a tight roll, cover with bacon and tie with kitchen twine, placing rosemary under it. Put the roll in a suitable size form, greased with oil. Preheat the oven to 160ºС and bake the roll for 35 minutes, periodically pouring it with wine and broth. Cut the finished roll into slices, put on a serving dish with steamed potatoes and pour all the juice left over from frying.