I had some rabbit loin and wanted to do something a little different with it, so I filleted it, wrapped the pieces in bacon, and pan-fried them with rosemary, garlic and juniper berries. Do you have a favorite way of cooking rabbit, or do you usually avoid it? Ingredients For the rabbit: 2 rabbit loins salt and pepper 200 g (7 oz) bacon oil 4–5 juniper berries 1 sprig of rosemary 3 garlic cloves For the citrus eggplant ragout: 1 eggplant 1 onion olive oil 2 garlic cloves 1 salted, preserved lemon fresh mint leaves Instructions Fillet the Instructionsrabbit loin from the bone, season the pieces with salt and pepper, and wrap them in bacon. Fry them in hot oil with rosemary, juniper berries, and garlic until crispy. For the eggplant ragout, sauté the diced onion in olive oil, add the cubed eggplant and garlic, season with salt and pepper, and cook until done. Finish with preserved lemon and its peel and fresh mint. Serve with mixed salad greens. * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
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