A combination of pancetta, rabbit, leeks and wild garlic makes a delicious and easy supper for four
You don’t have to be an expert chef to create this elegant dish based on wild rabbit. Wrapping the loins in pancetta not only gives added taste, it also keeps the meat moist as it is quickly seared, then sliced. Served on a bed of sautéed leek — only use the white part to avoid any bitterness — and sprinkled with a tasty crumble of breadcrumbs flavoured with lemon thyme and wild garlic, it’s sure to impress dinner guests. Because it’s so quick and easy to make, it’s bound to be a winner at any time and is ideal as an after-work meal for the family. If there’s just two of you, simply halve the ingredients.
4 large rabbit loins
20g wild garlic, chopped
Lemon thyme, chopped
40g leeks, sliced into ¼in rounds
1 tablespoon of butter
Cornish sea salt
Milled black pepper
- Wrap the rabbit tightly in the pancetta then season.
- 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 of the lemon thyme.
- Chop the leeks and sauté over a low heat with the butter. Season to taste.
- Place the leeks on a serving plate, top with the sliced rabbit and sprinkle over some wild garlic crumble.
This recipe is from the Countryside Alliance’s Game-to-Eat campaign, which is dedicated to promoting wild British game meat. It also champions the produce of the UK’s shoots, gamedealers, butchers and farm shops. Visit Game To Eat to discover more.