Rabbit Loin Recipe With Fettuccine & Prosciutto

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

Ingredients

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Rabbit

4 loins of rabbit
4 garlic cloves, sliced
3 tbsp of olive oil
4 sprigs of fresh thyme
vegetable oil

Hazlenut vinaigrette

2 tbsp of white wine vinegar
2 tsp salt
1 tsp Dijon mustard
2 tbsp of extra virgin olive oil
3 tbsp of groundnut oil
3 tbsp of hazelnut oil
1 tsp olive oil
200g of trompette mushrooms
12g of parsley, chopped
60g of whole hazelnuts, roasted and lightly crushed

To plate

4 slices of prosciutto
400g of fettuccine
20g of Parmesan, finely grated

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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