Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

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

First published in 2015
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Ingredients

Metric

Imperial

Rabbit

Hazlenut vinaigrette

To plate

Method

1
Marinate the rabbit in the garlic, olive oil and thyme for 3 hours
2
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
3
Heat the olive oil in a separate pan, saute the mushrooms and add them to the vinaigrette along with the parsley and hazelnuts
4
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
5
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
  • vegetable oil
  • 1 tsp salt
6
Cook the fettucine in boiling salted water, drain in a colander then transfer to a large bowl and toss with the vinaigrette and Parmesan
7
Place the pasta in four hot bowls. Slice the rabbit and arrange it around the pasta, garnish with the prosciutto and serve immediately
First published in 2015
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Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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