Rabbit with Prosciutto & Herbs

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Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

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.

Ingredients

  • 4 large boned rabbit legs
  • 170 g / 6 oz unsalted butter

Method

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