Grilled Loin of Rabbit

Grilled Loin of Rabbit - with Spinach, Fennel and White Beans

  1. Bone the saddles, removing the 2 loins and tenderloins.
  2. Tightly wrap each loin and tenderloin together with half of a slice of bacon.
  3. Place the rolled loins and tenderloins in a shallow container. Sprinkle with the lemon, shallots, herbs, garlic and cracked pepper and drizzle with olive oil; cover and refrigerate for 6-8 hours.
  4. Bring the rabbit to room temperature. Remove from the marinade and grill over a medium fire until golden, approximately 6-8 minutes.
  5. Cut each loin into medallions and arrange on the plates. Serve with fennel, spinach, White Beans and Rabbit Sauce.

To make the White Beans:

  1. Place the beans and the sachet in a large pot and cover with cold water. Bring to a simmer and cook until tender, approximately 45 minutes.
  2. Cream together the garlic, parsley, rosemary, thyme and butter. Season with salt and white pepper.
  3. Remove the sachet from the cooked beans and pour off all but 3-4 tablespoons (45-60 milliliters) of the cooking liquid. Return to the heat and swirl in the herb butter and cream. Keep warm.

Yield: 2 lb. (.9 kg)

To make the Rabbit Sauce:

  1. Saute the shallots and peppercorns in the clarified butter over low heat until browned.
  2. Add the white wine and reduce by one third. Add the stock and reduce by one third.
  3. Season with salt and white pepper. Monter au beurre just before service.

Yield: 1 pt. (450 ml)

Serves: 2
Prep Time: 1 Hour
Shopping List

6 Rabbit saddles
6 Bacon slices
1 Lemon -- sliced thin
1 Tbsp Shallots -- minced
1 bunch Fresh sage
3 sprigs Fresh rosemary
3 sprigs Fresh thyme
2 Garlic cloves -- sliced thin
1 Tbsp White peppercorns -- cracked
Olive oil
12 heads Baby fennel -- steamed
until tender
1 lb Fresh spinach -- steamed
White Beans
Rabbit Sauce

-----WHITE BEANS-----
8 oz Dried Great Northern
beans -- soaked
1 Onion -- small
1 Carrot -- 3-in. (8-cm) piece
1 Celery -- 2-in. (5-cm) piece
1 sprig Fresh thyme
1 sprig Fresh rosemary
1 tsp Black peppercorns
1 Garlic clove -- minced
1 Tbsp Parsley -- chopped
Fresh rosemary -- to taste
Fresh thyme -- to taste
4 oz Whole butter -- softened
Salt and white pepper -- to
2 oz Heavy cream

-----RABBIT SAUCE-----
1 oz Shallots -- chopped
1 Tbsp White peppercorns
2 tsp Clarified butter
4 oz White wine
24 oz Brown stock -- made from
chicken and rabbit bones
Salt and white pepper -- to
3 Tbsp Whole butter