For 4 servings
1 boned rabbit; 200 g minced beef; Lazzaris Vegetable Mostarda as desired; 2 egg yolks; 2 glasses dry white wine; chopped sage; oil, salt and pepper to taste
For the stuffing: roughly mince the rabbit legs and mix with the minced beef.
Add the chopped sage, the Vegetable Mostarda cut into small pieces, the 2 egg yolks, salt and pepper.
Lay the boned rabbit out and stuff, roll it back up and truss.
Place in a roasting tin and fry in extra-virgin olive oil on full heat until it is golden brown then season with salt and pepper.
Cook the roll in a preheated oven at 180° for 10 minutes then turn it over and pour the white wine over it.
Cook for another 10 or 15 minutes.
Remove and leave to cool slightly. Cut into 2 cm slices, brush with the cooking juices and serve with the Mostarda.
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