Rabbit Loin Recipe With Fettuccine & Prosciutto - Great British Chefs

Ingredients

• 4 loins of rabbit
• 4 garlic cloves, sliced
• 3 tbsp of olive oil
• 4 sprigs of fresh thyme
• vegetable oil
• 2 tbsp of white wine vinegar
• 2 tsp salt
• 1 tsp Dijon mustard
• 2 tbsp of extra virgin olive oil
• 3 tbsp of groundnut oil
• 3 tbsp of hazelnut oil
• 1 tsp olive oil
• 200g of trompette mushrooms
• 12g of parsley, chopped
• 60g of whole hazelnuts, roasted and lightly crushed
• 4 slices of prosciutto
• 400g of fettuccine
• 20g of Parmesan, finely grated