Rabbit Loin Recipe With Fettuccine & Prosciutto
This rabbit recipe from Martin Wishart is a flavourful way to prepare rabbit. Marinate the rabbit prior to cooking and serve with fettuccine and prosciutto.
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Cooking tools:
- Mixing bowl
- Airtight container
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
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