Name: Roast Loin of Rabbit with Roast Baby Carrots & Shallots, Hazelnut Mousse, Carrot & Apricot Purée
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 25 g (1 oz) butter; 50 g (2 oz) dried apricots; 100 g (3½ oz) shallots, halved; Salt and pepper; 2 sprigs rosemary; 50 g (2 oz) butter; 100 g (3½ oz) hazelnuts; 2 sprigs thyme; 2 sprigs dill; 8 baby carrots; 1 sprig thyme; 150 ml (5 fl oz) double cream; ½ packet chives; 1 sprig rosemary; ½ packet baby spinach; 200 g (7 oz) pancetta or Parma ham (very thinly sliced); 1 egg; 2 whole rabbits; 25 ml (1 fl oz) good oil; 500 g (1 lb 2 oz) carrots; 2 chicken breasts; Good oil

Preparation info

Makes
4
Portions

Difficulty
Medium

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

We have a real abundance of wild rabbit in this country. They only enter the food chain as a result of land control in Scotland – and some people are very squeamish when it comes to trying something like it – but in Europe they specifically farm rabbits for food.

Rabbits have two very different types of meat: the loins, and the legs and the shoulders. Both require two very different ways of cooking. In this recipe we are going to concentrate on the loins. They are very tender and yo