Chorizo-stuffed Rabbit Recipe

Name: Chorizo-stuffed Rabbit Recipe
Total time: 90 min
Ingredients: 2 rabbit saddles, with livers if the saddles come with them; 200g of chorizo, (picante), skinned and chopped; 1/4 onion, finely sliced; rapeseed oil, for frying; 16 slices of pancetta; dill, chervil, alfafa sprouts and/or any other herbs you desire, to garnish; extra virgin olive oil, for drizzling; 12 large scallops, or 20 smaller ones; 2 tsp rapeseed oil; 2 knobs of butter; sea salt; 250g of sweetcorn kernels, (tinned), drained; 50ml of double cream; 100ml of chicken stock; 1 fresh corn on the cob, ideally in its husk; 1 tsp rapeseed oil

www.greatbritishchefs.com

Rabbit can often be quite a dry meat, but rolling the loin in pancetta and stuffing it with Spanish chorizo ensures a delicious, rich little morsel which pairs perfectly with sweet scallops. The...

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