Rabbit Loins
Stuffed With Prosciutto and Prunes
from "Wild About Game"
by Janie Hibler
Serves 4
Rabbit loins are enhanced by the sweet, salty, and herbal-flavored ingredients
in this recipe. the meat can be stuffed with the prunes and prosciutto up
to 8 hours in advance, then rolled in the herbs just before baking, making this
a perfect dish for entertaining.
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12 pitted prunes
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¼ cup brandy
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Four 4-ounce rabbit loins, 3/8-inch thick
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Coarse salt
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Freshly ground black pepper
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4 thin slices prosciutto
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2 teaspoons olive oil
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½ bunch arugula, coarse stems discarded, chopped, about ½ cup
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¼ cup chopped fresh flat-leaf parsley
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¼ cup chopped fresh basil
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1 large scallion, chopped
Preheat the oven to 350°F.
Combine the prunes and brandy in a small bowl and heat in the microwave on
high for 30 seconds. Or, put them in a small pan over medium heat until
the prunes are hot throughout. Remove from the heat and let macerate for
30 minutes. Remove the prunes from the brandy and cut 8 prunes in half
lengthwise. Set aside 4 whole prunes.
Pat the loins dry with paper towels and season both sides with salt and pepper.
fold each piece of prosciutto in half lengthwise and place one slice on
top of each rabbit loin. At the narrowest end of each loin, lay 4 prune
halves, side by side, on top of the prosciutto. Starting at the narrowest
end again, roll the loins pinwheel fashion and secure with toothpicks or wooden
skewers. Brush the rolled loins with olive oil.
In a shallow dish, toss together the arugula, parsley, basil, and scallion.
Coat each loin in the herbs and place in a lightly oiled baking dish.
Bake for 20 minutes. Put the reserved prunes on top of each rolled loin
and bake for an additional 13 to 15 minutes, until the juices run clear.
Serve hot on individual plates.
Red Cabbage With Fuji Apples
and Balsamic Vinegar
from "Wild About Game"
by Janie Hibler
Serves 4
The assertive flavor, soft crunch, and bright color of red cabbage with apples
makes this dish an appealing accompaniment for game. The balsamic vinegar
adds a pleasing, slightly sweet flavor that has more depth and complexity than
red wine vinegar. Serve it with grilled or roasted game with red meat,
such as venison, buffalo, boar, or ostrich.
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1½ tablespoons olive oil
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1 onion, peeled and chopped
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6 cups thinly sliced red cabbage
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2 Fuji or other crisp, tart apples, unpeeled, but cored and thinly sliced into
bite-size pieces
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2 tablespoons balsamic vinegar
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2 tablespoons red wine vinegar
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1 teaspoon coarse salt
Heat the oil in a large skillet over medium heat and add the onion and cabbage.
Sauté until the onion is soft, about 5 minutes. Add the apples,
½ cup water, the vinegars, and salt and cook for an additional 20 minutes,
or until the cabbage is just barely tender. Serve hot.
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