Prosciutto-Wrapped Rabbit Loins
The crisped prosciutto wrapper gives this dish big pork flavor while protecting the rabbit meat so it stays tender and juicy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.
Ingredients
- 2 rabbit loins, cut from whole rabbit fryers or rabbit saddles
- 4 slices of prosciutto
- 3 prunes, finely chopped
- 1 1/2 teaspoon wild ramp puree
- fine balsamic vinegar or fine extra virgin olive oil
- greens (top leaves) from one pound (or more) of wild ramps
- olive oil
- salt and pepper to taste
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