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Prosciutto-Wrapped Rabbit Loins Recipe
Prosciutto-Wrapped Rabbit Loins
Danny St-Pierre, restaurant Auguste, Sherbrooke, Québec
Flavors of the Eastern Townships
Total time: 1hr to 2hr

Cooking time: About 1 hour 45 minutes

Difficulty: Easy
Chef's Note

*If you use dry white beans, follow the recipe by soaking them overnight and then cooking them in advance for 7 hours.

For 4 servings

- 4 boneless saddles of rabbit (the loins removed from one side, the flank meat from the other diced)
- 500 ml (2 cups) canned white beans or chickpeas
- 12 thin slices of prosciutto
- 250 ml (1 cup) mild pancetta, finely diced
- 1 carrot, diced
- 1 onion, diced
- 1 celery stalk, diced
- 500 ml (2 cups) red wine
- 500 ml (2 cups) demi-glace
- 500 ml (2 cups) shiitake mushrooms
- 10 clove of garlic, chopped
- 1 bay leaf
- 2 sprigs of thyme
- 1 clove
- 250 ml (1 cup) flat leaf parsley leaves
  1. Cut each saddle (loin) in half, and place one piece on top of the other to create a piece of equal thickness. Wrap with 3 slices of prosciutto and set aside.
  2. In a Dutch oven, sauté the diced rabbit flank meat and pancetta until browned; add the vegetables and deglaze with red wine.
  3. Add the raw mushrooms, demi-glace, garlic, bay leaf and clove, and simmer for about 1 hour or until the meat is very tender; add the chick peas and cook for 15 minutes. Set aside.
  4. In a non-stick skillet, sauté the prosciutto-wrapped loins over moderate heat until browned; let rest.
  5. Pour the flank meat, pancetta, chick pea and mushroom mixture into a deep platter, and place the hot loins, sliced into medallions, on top. Garnish with parsley and serve.

 Morgon Domaine de la Chanaise 2007, Dominique Piron, France (red wine)

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A recipe from Chef Danny St-Pierre of Auguste Restaurant in Sherbrooke, Quebec. After 15 years experience in the restaurant business at Derrière les Fagots in Ste. Rose, Danny St-Pierre is now co-owner of Auguste, 82, rue Wellington nord, Sherbrooke. 819 565-9559. 

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