Rolled Rabbit Loin
By: Anthony Farrugia
Published: Thursday, December 10, 2009 - 5:57pm

Ingredients




1 whole rabbit loin, boned
1 rabbit liver
8 inches sun dried tomatoes, soaked  warm water
2 fresh rosemary springs
2 cloves garlic, sliced
100 gr. lardo, thinly sliced
60 gr. parma ham, thinly sliced
25 gr. canellini beans, soaked overnight
25 gr. pinto beans, soaked overnight
2 shallots, chopped
1 inch carrot, cut  brouniose
1 lt. rabbit stock
250 ml. meat jus
25 ml. balsamic vinegar
Baby vegetables of your choice

Preparation

1 Sear the liver on high heat, and leave rare. 2 Set aside and start the rabbit preparation. 3 Place the Parma ham slices on a sheet of grease proof paper. Top with the slices of the lardo and set the boned loin on top. Season the loin with salt and pepper, and spread the garlic, rosemary leaves, sun dried tomatoes and the liver. 4 Roll tightly and secure in alufoil. 5 Boil the beans separately. 6 Sauté the shallots add the carrot and cook with some white wine and half the rabbit stock. 7 Let it reduce by one third and add the cooked beans, check seasoning and simmer until cooked. 8 In a sauce pan put the balsamic vinegar and remaining rabbit stock and reduce by half, add the meat jus and simmer until it becomes like thick syrup. 9 Seal the rabbit loin on a hot flat grill or a dry pan. 10 Cook in a fairly hot oven (170C) for about 20 minutes. 11 Check by inserting a metal skewer in the centre and see that a clear juice comes out. 12 Serve as per picture or to your style.

About


This recipe was done for a special person who used to frequent a restaurant I used to work for.