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Ingredients
•1 whole rabbit trimmed and boned
• parma ham
• rabbit livers
• carrots
• swede
• spinach
• tomatoes
• onions
• garlic
• rosemary
• Butter
• bread crumbs
• parmasan cheese
• parsley
• parsley
• thyme
• Salt
• pepper
Instructions
1.Trim down the rabbit and split the loins. Cut in half after the rib bones. Clean the rib bones as you would do to a French trim rack of lamb, then refrigerate. (If required, a good butcher will be able to prepare the rabbit like this.)
2.Seal the loins and season. Clean the livers and wrap with spinach, set aside.
3.Place the Parma ham on cling film, lay the loins in the middle, and place the livers between each of the loins. Then using the cling film, tightly wrap the Parma ham around the loins and livers to make a cylindrical shape and tie tightly. Then wrap tightly in foil.
4.Blend the ingredients for the herb crust together and pat onto the rack, place in a pan, ready for the oven.
5.Wash and peel the carrots and the swede, and boil until cooked, add a knob of butter and mash down, then season.
6.Trim the legs and seal off, braise slowly in stock, garlic and rosemary, until the bone is very loose within the meat. Reduce the cooking liquid to sauce consistency.
7.Tomato fondue Skin, de-seed and dice the tomatoes and cook down until they become a wet paste. Add the sautéed onions, garlic and thyme, then season.
8.Cook the wrapped loins and the rack for no more than 6 minutes in an oven at 160 C. Leave to rest for 4 minutes, with the loins still wrapped in foil.
9.Assemble the dish and serve immediately.
