Name: Rabbit Saltimbocca
Yield: Serves 4
Ingredients: 1 slice ham or Canadian bacon; 2 sage leaves; 1 bottle Heather Ale or other good ale (e.g., Sam Adams); ¼ cup (½ stick) butter; salt and pepper; 2 rabbit fillets

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a dish I made up when I was demonstrating at the Scone Game Fair. I took the ale from the lovely Heather Ale people, the bacon from Peter Gott, the sage from Scotherbs, someone shot the rabbit and away we went.

Ingredients

Per person

2 rabbit fillets
¼ cup (½ stick) butter

Method

Lay the rabbit between two bits of plastic wrap and flatten the fillets carefully with a meat hammer (or in my case, just lean).

Melt the butter in a heavy sauté pan or frying pan, lay 2 sage leaves and a slice of ham or bacon on one of the fillets, place the other fillet on top, and secure with toothpicks. Brown the rabbit in the butter, turning carefully. Season with salt and pepper,