Rabbit wrapped with pancetta on puy lentils recipe

Name: Rabbit wrapped with pancetta on puy lentils recipe
Total time: 90 min
Ingredients: 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; 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; 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; 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

www.deliciousmagazine.co.uk

Mustard, cream, rosemary and sage work perfectly in this rabbit recipe on a bed of braised puy lentils

View full recipe on www.deliciousmagazine.co.uk

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.deliciousmagazine.co.uk.

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Ingredients

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
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
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
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