Roasted rabbit legs wrapped in prosciutto

Roasted rabbit legs wrapped in prosciutto

By
From
Meat
Serves
6
Photographer
Dean Cambray

For this dish you need to remove the thigh bones from the rabbit legs which creates a nice little pouch, perfect for stuffing. You’ll need a small, sharp knife and a bit of patience, but otherwise it’s not terribly difficult. And if you’re not sure you’re up to the task, then ask your butcher nicely if he’ll do it for you.

Ingredients

Quantity Ingredient
200g butter, softened
2 tablespoons porcini powder, (available from specialist food stores)
1 tablespoon thyme, chopped
2 tablespoons parsley, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 meaty rabbit hind legs, (thigh bones removed)
6 thick slices prosciutto

Method

  1. Preheat the oven to 200ºC.
  2. Place the softened butter in a mixing bowl with the porcini powder, chopped herbs and seasonings and beat everything together well. Divide the butter into 6 portions.
  3. Lay out the rabbit legs on your work surface and season. Stuff a portion of butter into each thigh cavity then wrap each leg with a slice of prosciutto and arrange on a roasting tray.
  4. Roast the rabbit legs for 8–10 minutes, until golden brown. Remove from the oven and leave to rest for 5 minutes. Serve each leg on top of a spoonful of mash, or slice each rabbit leg crosswise into 1 cm slices and fan them out, with the drumstick at a jaunty angle at one end.
Tags:
Meat
Adrian
Richardson
La
Luna
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