Method

Mix the grated ġbejna, together with the parsley, thyme springs, bread crumbs and chopped pistachios, bind with the bigilla, season the mixture with salt and pepper. Neatly arrange the Parma ham on a sheet of cling film, place the rabbit on top, season slightly. Press the ġbejna filling on top and roll tightly, wrap in foil and poach for 20 minutes in simmering water. Meanwhile cook the onion, carrot, zucchini & lentils in a knob of butter. Stir in the wine and set to simmer, pour in enough cream and allow cooking until veggies and lentils are cooked. Before serving, unwrap the rabbit saddle, and deglaze in a pan with butter and balsamic vinegar to brown slightly. Serve sliced with the vegetable casserole.


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