Roasted Loin Of Rabbit Recipe
Bergamot, Leek Vinaigrette, Caramelized Spring Onion and Parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Rabbit
Roast the rabbit in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 160°F (70°C).
- 3
Prepare the Vinaigrette
In a blender, combine bergamot juice, chopped leeks, and honey. Blend until smooth and season with salt and pepper to taste.
- 4
Caramelize the Spring Onions
In a skillet, heat a tablespoon of olive oil over medium heat. Add the trimmed spring onions and cook until they are caramelized, about 8-10 minutes.
- 5
Assemble the Dish
Once the rabbit is done roasting, let it rest for 5 minutes. Slice the rabbit and serve it on a plate with the leek vinaigrette drizzled on top. Garnish with the caramelized spring onions and sprinkle with grated Parmesan cheese.
