RAMP STUFFED RABBIT LOIN w/MUSHROOM RAGOUT

By BobD

Ingredients

• Portuguese chef Luis Caseiro knows that ramps and rabbit are natural partners. He stuffs delicate rabbit loin with ramps and wraps the package in jambon de Bayonne.
• You may substitute leeks, but as any ramp devotee will tell you, there is nothing quite like a fresh ramp.
• Ingredients
• 2 D'Artagnan Boneless Natural Rabbit Loin
• 1 pound ramps
• 4 slices D'Artagnan Jambon de Bayonne
• 1 pound D'Artagnan Wild and Exotic Mushroom Mix
• 1/4 cup Port
• 2 tablespoons pine nuts
• 2 tablespoons onions, minced
• 2 tablespoons garlic, minced
• 1 sprig fresh rosemary
• 1 tablespoon butter

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Clean rabbit by removing traces of silver skin. Season with salt and pepper and place equal parts of ramp leaves onto each loin and roll up to form a cylinder.

Using 2 slices of Jambon de Bayonne for each loin on the table, roll around the loin. Refrigerate for 1 hour.

Heat a non stick sauté pan with olive oil, until smoky.

Place rabbit loins in the pan and sauté until the Jambon is crispy. Remove from the pan and finish in the oven for about 15 minutes. Remove from the oven and let rest for 5 minutes.

Slice into rounds and plate with the Mushroom Ragout.

Prepare the Wild Mushroom Ragout:

In a sauté pan, melt the butter and add onions and garlic. Cook until fragrant then add mushrooms. Season with salt and simmer for 15 minutes. Add rosemary and deglaze with port wine. Gently simmer until all the liquid from the mushrooms has evaporated.

Add pine nuts and serve.