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

Name: Rabbit wrapped with pancetta on puy lentils recipe | delicious. magazine
Total time: 90 min
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

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

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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

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