Stuffed Rabbit with Catalan Sanfaina

A great spinach recipe for any taste:

Gut the rabbit and cut off the front legs, lay the rabbit out flat and fill with a layer of chard leaves or spinach. Then follows a layer with a mixture of finely diced meat of the forelegs with drained white bread, previously soaked in milk. The third layer consists of liver and kidney. After that, the rabbit is rolled up, held together with a string and put in the oven for baking for about 50 min at 200°C.

For the sauce, the remaining giblets and chopped vegetables are heated in a deep frying pan for 10 min. Add brandy and white wine, and after some stirring add the chicken soup. Simmer gently on low heat for 45 min.

For the sanfaina, sauté the vegetables separately in the frying pan. Next, saute the onions, add the diced tomatoes, finally the other vegetables already sauteed. Make at a light temperature for 5 min.

To bring the rabbit to the table in the traditional way, it should be cut into round slices and placed in the center of the plate. Around each is draped a unit of sanfaina and sauce….

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