Rabbit Loin Wrapped in Serrano Ham
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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011
1 rabbit flank with loins attached
Salt and pepper, to taste
4 thin slices Serrano ham
1 oz. olive oil
Method: Remove loins from saddle, leaving one flank attached. Clean and trim flank to size of loin; season. Lay both loins in flank; roll into tight cylinder. Lay 20-inch piece of plastic wrap on slightly damp work surface. Lay four slices Serrano ham slightly overlapping. Set rolled rabbit loin on top; roll up. Tie with butcher’s twine. Roll tightly in plastic wrap. Refrigerate for 2-4 hours.
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