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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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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
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
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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
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Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts
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