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Pan-Seared Rabbit Loin with Prosciutto, Potato Puree, Toasted Walnuts and Grapes

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Pickled Grapes, place the sugar, vinegar and 100ml water in a small saucepan and place over high heat. Stir until the sugar dissolves.
  • Add the grapes and remove from the heat. Set aside to pickle for 30 minutes then drain well.
  • For the White Wine Sauce, place a medium deep frypan over medium high heat. Add the rabbit bones and thyme and cook until browned.
  • Add the wine to the pan and reduce until liquid has almost evaporated.
  • Add the stock, reduce the heat to low and simmer until thickened, about 15 - 20 minutes.
  • Strain through a fine sieve into a clean saucepan. Season with salt and pepper and set aside, covered to keep warm. Return to the boil before serving.
  • For the Potato Puree, place potatoes into a small saucepan of salted water. Place over medium heat and bring to the boil. Reduce to a simmer and cook until tender, about 25 minutes.
  • Drain well and pass the potatoes through a potato ricer fitted with a fine mashing attachment.
  • Mix in the butter and season with the salt and pepper, to taste.
  • For the Prosciutto Wrapped Rabbit Loin, lay a sheet of cling film onto the bench. Lay slices of prosciutto on cling film with long edges just overlapping.
  • Place the rabbit across the prosciutto and using the cling film, roll into a tight cylinder. Remove the cling film.
  • Place a large frypan over medium heat. Add the oil and when hot, add the wrapped rabbit loin and cook until just cooked, about 3 minutes.
  • Remove from the pan and allow to rest. To serve, cut each loin into 6 portions.
  • To serve, place a generous spoonful of Potato Puree onto each plate. Top with three pieces of rabbit. Arrange walnuts and some fresh and pickled grapes around the plate. Drizzle with the hot jus.

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