Rabbit wrapped with pancetta on puy lentils recipe | delicious. magazine

Ingredients

• For the rabbit
• 4 rabbit loins with silver skin removed (ask your butcher to do this)
• 5 fresh rosemary sprigs, leaves picked and finely chopped
• 1 tsp freshly crushed black peppercorns
• Finely grated zest of 1 lemon
• 2 tbsp olive oil
• 16 thinly sliced pancetta rashers
• 30g butter
• For the lentils
• 350g puy lentils
• Extra-virgin olive oil to drizzle
• 50g butter
• 150g each shallots, carrots and celery, finely diced
• ¼ tsp fennel seeds
• 3 bay leaves
• 200ml dry white wine
• For the sauce
• 300ml veal reduction (available from specialist delis) or 600ml fresh dark chicken stock reduced to 300ml (we like Heston from Waitrose)
• 110ml double cream
• 3 fresh thyme sprigs, leaves stripped
• 3 tbsp grainy mustard
• For the curly kale
• 300kg curly kale, washed and torn into small pieces
• 50g unsalted butter
• 2 garlic cloves, very finely sliced
• A drizzle of extra-virgin olive oil