Bacon Wrapped Rabbit Loin Over Wild Mushroom Ragout, English Peas, Glazed Carrots And Puff Pastry Recipe

Cooking Instructions

1. 1

   Prepare the Rabbit Loin

   Preheat your oven to 375°F (190°C). Season the rabbit loins with salt, black pepper, and fresh thyme. Wrap each loin tightly with 4 slices of bacon.

2. 2

   Sear and Bake the Rabbit

   Heat olive oil in a skillet over medium-high heat. Sear the bacon-wrapped rabbit loins for about 3-4 minutes on each side until the bacon is crispy. Transfer to a baking dish and bake for 15-20 minutes until the rabbit is cooked through.

3. 3

   Prepare the Mushroom Ragout

   In the same skillet, add butter and minced garlic. Sauté until fragrant, then add the wild mushrooms. Cook for about 5-7 minutes until they are tender. Season with salt and pepper.

4. 4

   Blanch the English Peas

   In a pot of boiling salted water, blanch the English peas for 2-3 minutes until bright green. Drain and set aside.

5. 5

   Glaze the Carrots

   Slice the carrots into thin rounds. In a separate pan, melt butter and add the carrots. Drizzle with honey and sauté until the carrots are tender and caramelized, about 5-7 minutes.

6. 6

   Prepare the Puff Pastry

   Roll out the puff pastry sheet and cut it into squares. Place the squares on a baking sheet and bake according to package instructions until golden brown.

7. 7

   Plate the Dish

   On each plate, place a generous spoonful of mushroom ragout, top with the sliced bacon-wrapped rabbit loin, and arrange the English peas and glazed carrots around. Serve with a puff pastry square on the side.