Meat Rabbit

Rabbit cacciatora-style in two versions by Mattia Trabetti

Coniglio cacciatora Trabetti

These preparations are placed at the beginning of the "Modena Safari" menu served by the chef of the ALTO restaurant in Fiorano Modenese.

Rabbit cacciatora-style


  • Whole rabbit 1pcs
  • Carrots 3pcs
  • Onion 3pcs
  • Celery 
  • White wine 500g
  • Butter 200g
  • Tomato paste 50g
  • Rice flour 20g
  • Cornflakes 500g
  • Eggs 2pcs
  • White vinegar 100g
  • Sugar 20g


Let's start with the rabbit, which should be stripped of its entrails, and let's separate the saddle and legs from the rest. Clean the saddle from the outer membrane and cut it into carpaccio, beating it with a meat pounder to obtain thin slices.

Roast the legs in a pan with butter and deglaze with white wine. Add the tomato paste, a julienne-cut onion and bake in the oven for 1 hour and 30 minutes at 160°c. When cooked, separate the legs and strip them. Prepare the croquettes with rice flour and cornflakes. Reduce the cooking juices until you obtain a jus with a creamy consistency.

Bread the croquettes with rice flour, eggs and cornflakes.

Roast the rabbit bones and cutouts in an oven at 160°c with an onion and a carrot, put everything in a saucepan, cover with cold water and bring to a boil very slowly. Once the desired taste is obtained, strain to make the broth. Some of it, let it reduce to obtain the dip and season it with a mixture of pulverized vegetables and chili pepper.

With an onion, carrot and celery stick make a brunoise and cook it with white wine, vinegar and sugar.

Fry the rabbit croquette, and serve it by adding the reduction of the cooking juices and the sweet-and-sour vegetables.

Smoke the raw carpaccio and add oil, salt and pepper, and lay it on a small plate, with the bowl with the boiling broth for shabu-shabu and the dip on the side to garnish the rabbit after cooking. On the side, serve the croquette.



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