Start by opening up the rabbit loin, line up spinach and add the meat mixture into the centre of the loin. Roll up and roll up again in bacon rashes. Seal the loin on a pre heated pan and continue to cook in oven for 25-30 minutes at 180`c.
Next, prepare the rabbit liver. Dust rabbit liver in flour and fry in a pre heated pan in butter and olive oil. Add onions and garlic and cook for further 5 minutes and flame with sherry wine. Add chicken stock and allow to simmer until you obtain a thick sauce.
Next, fry thighs in a pan with olive oil and chopped garlic. Leave until golden brown, add wine, simmer for further 10 minutes. Add chicken stock, bay leaves and cook in oven 160`c for 40 minutes.
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