Ingredients serve 2

1 whole rabbit loin , boned

1 rabbit liver

8 sun dried tomatoes soaked in warm water

2 fresh rosemary sprigs

2 cloves garlic sprigs

100gr lard thin sliced

2 shallots chopped

1 carrot

60gr parma ham thinly sliced

1litre rabbit stock

250meat juice

baby vegetable of your choice

25ml balsamic vinegar

25gr cannelloni beans soaked overnight

25gr pinto beans soaked overnight

Method

Sear the liver on high heat and leave it rare . Set aside and start the rabbit preparations place the parma ham slices on a sheet of greased proof paper . Top with the slices of lard and set on a board loin on top . season with loin with salt and pepper and spread the garlic , rosemary leaves sun dried tomatoes and the liver .

Roll tight and boil the beans separately. state the shallots , add the carrot and cook with some white rabbit stock . Let it reduce by the third and the cooked beans clerk seasoning and simmer until cooked .

In a saute pan put the balsamic vinegar and remaining rabbit stock and reduce by one third and add the cooked beans , check seasoning and simmer until cooked loin on a heat grill or on a dry pan . cook in a fairly hot oven 170/c for about 20 minutes . Checked by inserted a metal skewer in the center and see that a clear juice comes out

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