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4
Easy
By Richard Whittington and Martin Webb
Published 1995
Rabbit is a virtually fat-free meat, so it needs to be sensitively treated and cooked if it is not to be dry. Here this is achieved by stuffing the boned legs with butter before wrapping them in sheets of prosciutto. The restaurant serves this dish with roast pumpkin, though you could serve any roast root vegetables or potatoes.
Using an electric whisk, beat the butter in a bowl until white. Chop the herbs and whisk into the butter with the salt and pepper.
Open out each leg and spoon a quarter of the mixture down the middle. Fold the flesh over and tuck the skin in like an envelope. Wrap a slice of prosciutto around each leg tightly to give a neat inverted cone and refrigerate for 30 minutes to firm. Alternati