Serves 4 people

For the rabbit roll

  • 1 whole deboned rabbit
  • Rosemary
  • Sage
  • Salt
  • Pepper


For the peverada sauce

  • 100 g sopressa (Venetian cured salami)
  • 100 g chicken livers
  • 5 anchovies
  • 3 garlic cloves
  • Half an onion
  • White wine
  • Chicken broth
  • White wine vinegar
  • Lemon juice
  • Salt
  • Pepper


Peverada sauce method

Finely chop together the chicken livers, sopressa, and anchovies.
Separately, finely chop the onion and garlic and sauté them in a pan.
Add the liver mixture and brown well.
Deglaze with white wine and continue cooking, adding broth if needed.

Balance the acidity with a little vinegar and lemon juice, and cook for another 5–10 minutes.
Add lemon zest and ginger, then adjust seasoning with salt and plenty of pepper.
Cool down quickly (blast chill, if available).


Rabbit roll method

Finely chop the herbs.
Season the rabbit with salt, pepper, and the chopped aromatics. Roll it tightly with the help of cling film to form a cylinder.
Pierce the film, vacuum seal in cooking bags, and cook at 75°C for 3 hours.

Separate the meat from the cooking juices and cool down.
Slice the rabbit and sear over high heat for a few minutes.


To serve

Place a spoonful of mashed potatoes on the plate, add the rabbit’s cooking juices, and finish with plenty of peverada sauce.


THE PERFECT PAIRING

The citrusy freshness and subtle lime notes of Fosélios – Prosecco Superiore Valdobbiadene DOCG Brut perfectly enhance the delicate flavour of the rabbit and the richness of the peverada sauce, creating a beautifully balanced and harmonious pairing.