Premium, approachable, and beautifully lean: This flavorful dish unites sweet and creamy dates with bold and spicy sausage encased in mild and tender rabbit loin. Served with creamy polenta and...
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Prep Time |
Cook Time |
Servings |
Cut Used |
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Ingredient |
Measurement |
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Rabbit loin, trimmed and butterflied |
1.5 lb / 680 g |
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Dates, pits removed |
8 each |
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Spicy sausage, fresh, casing removed |
3 links or 300 grams |
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Polenta, prepared |
2 cups |
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Butter |
4 Tablespoons |
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Salt and Pepper |
¼ teaspoon, ¼ teaspoon |
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Carrots, celery, white onion (chopped) |
½ cup, ½ cup, 1 cup |
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Red Wine, Aromatics |
1 cup, 1 bunch thyme and rosemary |
Do this before cooking the stuffed loin: Because rabbit stock offers the best flavor for this dish, it’s important to make this the day before to allow all the flavors to marry and settle offering a delicious and rich reduction to compliment the delicate flavors in the rolled loin.
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Roast The Bones |
Set your oven to 400 degrees. Toss the rabbit bones lightly with a neutral cooking oil and roast until golden brown, about 25 minutes. |
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Let it Simmer |
In a stock pot combine the roasted rabbit bones, the roughly chopped carrots, celery, white onions, red wine and aromatics. Bring to a light simmer and cook for about 2 hours. Strain the broth and place back into the pot and continue simmering until the stock has reduced by about 80%. Reserve this reduction for serving with your stuffed loin. |
1. Prep: Using a sharp knife, butterfly the loin being careful not to full separate.
2. Tenderize: Using a meat mallet, gently pound the loin to reduce its thickness to about 2-3 millimeters.
3. Add the fat layer: Spread the spicy sausage evenly over the seasoned loin, then place 2 dates (pit removed) in the center.
4. Roll and Fold: Slowly roll the loin up lengthwise, making sure to keep constant pressure allowing for a consistent roll. Once rolled, wrap in plastic wrap to preserve the shape, allowing the meat to set its shape.
5. Sear and baste: Place seam-side down in an oven-safe skillet over medium heat and sear 2–3 minutes per side until the meat begins to caramelize and turn golden.
6. Roast gently: Transfer skillet to the oven and roast 7–10 minutes, checking early to avoid overcooking.
7. Check temperature: Remove rabbit when the center reaches 160°F (71°C). The exterior should be crisp and the loin tender.
8. Rest and finish: Rest 5 minutes, then move rabbit to a board.
9. Serve premium: Slice into medallions and spoon the red wine rabbit jus over the top.
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