Roasted Rabbit Loin with Pea Puree and Carrot Ribbon Salad
When you want something special without the stress, roasted rabbit loin is a perfect pick.
Quickly pan-seared and roasted to perfection in minutes, the tender meat pairs beautifully with a vibrant sweet pea purée and delicate carrot ribbons. It’s fine dining made effortless — ideal for a weeknight upgrade or an impromptu dinner party.
Ingredients
- 3 deboned rabbit saddle
- Butcher's twine
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, crushed
- 1 sprig thyme or rosemary
- 1 cup peas
- 1 small shallot, diced
- 1-2 tbsp water or stock
- 2 carrots
- 1 tsp olive oil
- 1 tsp lemon juice
- Salt & pepper
Directions:
1) Season and roll rabbit loins. Tie with butcher's twine.
2) Sear in oil on medium-high heat until golden on all sides. Add butter, garlic, and herbs. Baste, then roast in oven at 375° F for 8-10 min. Rests min.
3) Pea Puree Cook shallot in oil and butter. Add peas and soften. Move to blender, add favored seasoning and a splash of water or stock. Blend until smooth.
4) Carrot Salad Shave carrots into thin ribbons with Y-peeler. Toss ribbons with oil, lemon, salt & pepper. Let sit 5 minutes.
5) Remove twine and slice rabbit loin into medallions. Plate over pea puree and top with carrot salad.
