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Serves 4.
Ingredients.
4 large rabbit loins
250g pancetta
40g sautéed creamed leeks
30g breadcrumbs
20g chopped wild garlic
Lemon thyme
Cornish sea salt
Milled black pepper
Method.
Wrap the rabbit tightly in the pancetta. Season and sear the wrapped rabbit in a hot pan for a few minutes each side and set aside to rest before slicing. Add the wild garlic to the breadcrumbs and season. Then mix in a little lemon thyme. Place the leeks onto a serving plate, top with the sliced rabbit and sprinkle over some wild garlic crumble.
Ingredients.
4 large rabbit loins
250g pancetta
40g sautéed creamed leeks
30g breadcrumbs
20g chopped wild garlic
Lemon thyme
Cornish sea salt
Milled black pepper
Method.
Wrap the rabbit tightly in the pancetta. Season and sear the wrapped rabbit in a hot pan for a few minutes each side and set aside to rest before slicing. Add the wild garlic to the breadcrumbs and season. Then mix in a little lemon thyme. Place the leeks onto a serving plate, top with the sliced rabbit and sprinkle over some wild garlic crumble.
