Rabbit is an affordable meat that makes a great change from chicken. If cooked carelessly it can be dry, but marinating the loins in garlic, thyme and olive oil, as in this game recipe from Martin Wishart, ensures tender, tasty results
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Marinate the rabbit in the garlic, olive oil and thyme for 3 hours
4 loins of rabbit
4 garlic cloves
3 tbsp of olive oil
4 sprigs of fresh thyme
Make the hazelnut vinaigrette by whisking the white wine vinegar, salt and Dijon mustard together until emulsified. Slowly whisk in the oils and set aside
2 tbsp of white wine vinegar
2 tsp salt
1 tsp Dijon mustard
3 tbsp of groundnut oil
2 tbsp of extra virgin olive oil
3 tbsp of hazelnut oil
Heat the olive oil in a separate pan, saute the mushrooms and add them to the vinaigrette along with the parsley and hazelnuts
200g of trompette mushrooms
1 tsp olive oil
12g of parsley
60g of whole hazelnuts
Set the oven to 200˚C/Gas mark 6. Place the prosciutto slices on a sheet of greaseproof paper, placing another sheet of paper on top, and sandwich between two oven trays. Bake in the oven for 10 minutes or until crisp
4 slices of prosciutto
Heat a large saute pan and add one tablespoon of vegetable oil. Season the rabbit loins with salt and fry them for 4 minutes on each side until golden brown
1 tsp salt
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and Parmesan
400g of fettuccine
20g of Parmesan
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnish with the prosciutto and serve immediately
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